Garlic Miso and Onion Soup

Boiling miso destroys some of its beneficial enzymes, so be sure to heat this soup to just below a simmer. Use a soft hand when slicing the silken tofu, so it doesn’t crumble.

Serves: 4Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 5 cups water
  • ½ cup sliced shiitake mushrooms
  • 3 scallions, chopped
  • ½ medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • ¾ tsp. garlic powder
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 block silken tofu, diced
  • ⅓ cup miso
  • 1 Tbsp. chopped seaweed, any kind


  • Combine all ingredients except for miso and seaweed in a large soup or stock pot and bring to a slow simmer. Cook, uncovered, for 10–12 minutes.
  • Reduce heat and stir in miso and seaweed, being careful not to boil.
  • Heat, stirring to dissolve miso, for another 5 minutes until onions and mushrooms are soft.