Maple Water Miso Soup with Tofu and Vegetables

Recipes with Maple Syrup / Recipes with Maple Water / Soups / Thick Soups

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Preparation Time:
Cooking Time:
4 portions
Metric Imperial


  • 1 cup soft tofu, cubed
  • 3 tbsp soy sauce
  • 2 tbsp maple syrup (preferably amber syrup for its rich flavour)
  • 1 tsp fresh ginger, chopped
  • 1 clove garlic, chopped
  • 1 small onion, minced
  • 8 shiitake mushrooms, minced
  • 1 tsp canola oil
  • Salt and pepper
  • 4 cups pure NAPSI-certified maple water
  • 3 tbsp brown miso
  • 3 green onions, finely chopped


  1. In a bowl, gently mix the tofu with the maple syrup and 15 ml (1 tbsp) of the soy sauce. Place in fridge.
  2. Meanwhile, in a saucepan, sauté the ginger, garlic, onion, and the shiitakes in the oil until tender. Season with salt and pepper.
  3. Add the maple water, miso, and remaining soy sauce. Bring to a boil and stir to dissolve the miso. Add the marinated tofu and the green onions. Adjust the seasoning and serve very hot.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.