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Miso Soup

This light, flavorful soup is a favorite in Japan, served for breakfast, lunch, and dinner, with an array of garnishes including rice, eggs, simmered radishes and cabbage, pickles, tender fresh greens, and fish. It's also terrific as is. Note that different brands of miso have different flavor profiles and different levels of saltiness, so adjust the quantity of miso you use to your preference.


  • 1 1/2 ounces Veggie-Stock Gold® or Essence de Champignon Gold® dissolved in 4 cups hot water
  • 2-4 tablespoons red or white miso paste
  • 2 medium carrots, peeled and julienned or coarsely grated
  • 1 tablespoon dried wakame (dried seaweed)
  • 8 ounces soft tofu, cut into 1/2-inch dice
  • 1 package (3-1/2 ounces) enoki mushrooms, bottom inch trimmed and mushroom strands separated


  1. Bring the diluted Veggie-Stock Gold® or Essence de Champignon Gold® to a boil over in a medium saucepan. Reduce the heat to medium-low and whisk the miso into the stock.  Simmer for a minute, then add the carrots and wakame, and simmer until the carrots become crisp-tender and the seaweed expands, 2-3 minutes.
  2. Divide the tofu evenly between 4 serving bowls and pour the hot soup over the tofu. Garnish with the mushrooms and serve immediately.

Additional Tips

Both miso and wakame can be found in the Asian section of many grocery stores or in Asian food markets.

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Classic French Stocks and Sauces