Miso Soup

Photo: Romulo Yanes

With all due respect to packaged ramen, this is probably the best “instant” soup there is. At its simplest (which it is here), miso soup is basically tea: miso whisked with water. Add on if you like. Tofu and scallions are traditional, but do what you want: carrots, peas, beans, greens, sea greens, and so on, or soaked Asian noodles, chopped leftover cooked meat or seafood, or a couple cooked scrambled eggs stirred in right before serving.

Makes: 4 servings
Time: About 15 minutes


  • 1/3 cup any miso

  • 1 ⁄ 2 pound any tofu, cut into small cubes, optional

  • 4 scallions, chopped


1. Put 6 cups water in a large pot over medium heat. When steam rises from the surface of the liquid and small bubbles appear along the edges of the pot, ladle 1 ⁄ 2 cup of the water into a small bowl with the miso and whisk until smooth.

2. Lower the heat under the pot to medium-low and add the miso slurry; stir once or twice, then add the tofu if you’re using it. Do not let the mixture boil; let it sit for a minute or two to heat the tofu through. Stir in the scallions and serve.

Recipe from How to Cook Everything: The Basics (Photo: Romulo Yanes)