Great Eastern Sun Print

Kyoto-Style Miso Soup


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




  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.

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