Kyoto-Style Miso Soup



Kyoto-Style Miso Soup

Enjoy this tasty miso soup seasoned with our delicious Miso Master Organic, Low-Sodium Sweet White Miso

  • Author: great eastern sun
  • Yield: 4 Servings 1x
  • Category: Soup




  1. Place kombu into pot with the water. Cook over medium heat, uncovered, and remove kombu just as water comes to a boil.  
  2. Stir fish flakes into boiling water and remove from heat. Let stand for 2 minutes. Strain the broth, pressing all liquid from flakes and return pot to heat.  
  3. Add tofu and shiitake mushrooms and simmer for 5 to 7 minutes. Remove from heat and add scallions.
  4. Dilute the miso in some of the broth, add to the soup, and allow to sit a couple of minutes before serving.  


When preparing miso soup, avoid boiling the soup after the miso has been added, since extreme heat destroys the delicate enzymes.

Back to Great Eastern Sun’s Healthy Recipes >

2 Responses

  1. Rachel Clarke
    | Reply

    Looks delicious. I love the Miso Masters Miso Tamari.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating