Name: Nutritious Tofu and Okra Miso Soup
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: ½ Tofu (150g); 4 Okra; 1½ tsp Dashi Powder; 3 cups Water (720ml); 2 Tbsp Miso Paste (36g, 1.3oz)

5 from 1 vote

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Enjoy a tasty Tofu and Okra Miso Soup. This easy recipe combines fresh ingredients in a savory miso broth, perfect for a quick and nutritious meal!

Looking for soup recipes? Try my Wakame Miso Soup, Mushroom Miso Soup, or Daikon Miso Soup!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Packed with tofu and okra, this miso soup is an excellent choice.
It’s easy to make and perfect for a quick and simple meal.
Enjoy the authentic taste of Japanese soup right at home.

Miso Soup

Miso soup is a traditional Japanese soup made with dashi (a simple broth), miso paste, and additional ingredients like tofu, vegetables, and seaweed. The fermentation of miso paste gives the soup a deep, rich flavor.

Recipe Ingredients

You’ll need the following ingredients to make this Tofu and Okra Miso Soup:

Okra is a popular summer ingredient in miso soup. It adds a unique thickening texture and a subtle flavor to the soup.
Tofu is a classic ingredient in miso soup. You can use either Momen (firm tofu) or Kinu (silken tofu). I used Momen tofu for this recipe.
Miso paste is flavorful, savory, and salty fermented food (soybean paste), an essential seasoning for Japanese cuisine. The darker miso ages longer and tastes less sweet than light-colored miso. White miso paste (shiro miso) is the way to go for a sweet and mild taste.
Dashi, a traditional Japanese soup stock, is the key ingredient in infusing broth with savory richness. In this recipe, I use store-bought kombu dashi powder (plant-based instant dashi). If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovy), and kombu dashi.

For Vegans:

Traditionally, miso soup is not plant-based because dashi is made from fish. However, you can easily make it vegan by replacing fish dashi with vegan options like kombu dashi powder or homemade vegan dashi.

How To Make Tofu and Okra Miso Soup: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Cut okra into thin rounds and tofu into cubes.

Step 2

Put the okra, tofu, dashi powder, and water in a pot.

Step 3

Bring it to a boil, lower the heat, and simmer for 2 minutes.

Step 4

Turn off the heat and add miso paste.

Pour the soup into a bowl and enjoy the comforting warmth of this delicious miso soup immediately!

Recipe Tips

If you find the soup too light, feel free to add more miso paste to enhance the flavor.
Always add the miso paste after turning off the heat. Boiling the miso can diminish its delicate flavor.
When incorporating the miso, stir gently to avoid breaking the tofu.

Storage

Transfer the soup to a glass jar and store it in the refrigerator. It will last for 3 days. I don’t recommend freezing it because freezing and thawing changes the texture of the tofu.

What To Serve With

To give your miso soup a more authentic feel, you can serve it with onigiri rice balls and other traditional dishes. Here are some recommendations: Umeboshi onigiri, tamagoyaki, okara salad, and pickled napa cabbage.

Dive Deeper into Miso Soup!

To learn more about miso soup, you can explore these articles:

Want more Japanese Plant-Based Ideas?

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Vegetarian recipes

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Leave a Rating!

I hope you enjoy this Tofu and Okra Miso Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Nutritious Tofu and Okra Miso Soup

5 from 1 vote

Prep: 2

Cook: 5

Total: 7

Servings:

Author: Juri Austin

Enjoy a tasty Tofu and Okra Miso Soup. This easy recipe combines fresh ingredients in a savory miso broth, perfect for a quick and nutritious meal!

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Equipment

Medium Saucepan 16cm, (6 inches)
Miso Muddler

Ingredients

Instructions

Preparation: Cut the tofu into cubes. Trim the stems off the okra and slice them into thin rounds.
Bring to a Boil: Put the tofu, okra, dashi powder, and water in a saucepan and bring to a boil on medium heat.
Simmer: Lower the heat and simmer for 2 minutes.
Add Miso Paste: Turn off the heat, add miso (use a miso muddler if you have it), and stir gently until it dissolves.

Notes

Storage: 3 days in the fridge.
If you find the soup too light, add more miso paste to enhance the flavor.
Always add the miso paste after turning off the heat. Boiling the miso can diminish its delicate flavor.
When incorporating the miso, stir gently to avoid breaking the tofu.

Video

Nutrition

Serving: 1servingCalories: 53kcalCarbohydrates: 4gProtein: 5g

This nutritional information is estimated and provided for general reference only.

Course: Soup

Cuisine: Japanese

Keyword: okra miso soup

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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One Comment

Juri Austin says:

Feb 6, 2025 at 11:41 AM

Thank you for visiting the comment section. Here, you can leave me feedback with a star rating. Readers like yourself may find comments helpful when making one of my recipes. I hope you love this one as much as I do!

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