Miso Soup with Mushroom & Edamame

This miso soup takes what your local sushi spot makes to a whole new level of awesome, with fresh miso paste, tofu, edamame, and mushrooms – YUM!


  • 5 tbsp white miso paste
  • Grapeseed oil spray
  • 1 cup sliced mushrooms
  • 1 cup frozen edamame, thawed
  • 0.3 ounce package dry-roasted seaweed, sliced
  • 12 ounce package extra-firm tofu, cut into 1 inch cubes
  • Toppings: sesame seeds, soy sauce, fish sauce, sriracha, green onions, etc.


  1. In a small bowl, add miso paste to 1/4 cup water. Whisk until completely smooth and set aside.
  2. Spray a large soup pot with grapeseed or coconut oil. Turn heat to medium. Add in your mushrooms and sauté for about 5 minutes. Then add in your tofu, edamame, seaweed, and miso paste. Mix in about 5 more cups of water. Continue to stir until it is heated through
  3. Then add your garnishments. Try mixing together different toppings, or add them all!


This dish is vegan if you don’t add fish sauce!