Miso soup

by Editorial Staff

We decided to arrange a little variety for ourselves. Today we have Japanese cuisine. Try the miso soup – the recipe is simple, the soup is delicious, I liked it.

Summary

Cook Time	40 minutes
Total Time	40 minutes
Course	Soup
Servings (Default: 3)

Ingredients

Water – 4.25 cups
Dried shiitake mushrooms – 4 pcs.
Miso pasta – 4 tablespoons spoons
Japanese tofu curd – 250 g
Green onions – to taste

How to make miso soup:

Instructions

Pour dried shiitake mushrooms with hot water and keep for 10 minutes. We put on fire, bring to a boil, and turn off.
Let the mushrooms stand for another 20 minutes. Let it brew. We take out the mushrooms, and filter the liquid, and put it on the fire again. Pour a ladle of “broth” into a bowl of miso paste and stir well.
Throw the tofu cut into small cubes into the boiling broth and cook for a minute.
Pour in a little dissolved miso paste, stirring gently all the time, and turn off the heat. Once added, the miso soup shouldn’t boil!
Pour into bowls and sprinkle with thinly chopped green onions.
Served miso soup with fresh Borodino bread.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.