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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 141.7
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 601.0 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 9.8 g

View full nutritional breakdown of Hearty Vegetable Miso Soup calories by ingredient
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Hearty Vegetable Miso Soup

Submitted by: RAINSPARK
Hearty Vegetable Miso Soup

Introduction

When I was growing up my dad always made me a hearty miso soup for breakfast, usually with whatever vegetables we had on hand. He would also sometimes add rice or rice noodles to the soup and left-over rice or noodles. It was very comforting having soup for breakfast, especially on a cold snowy winter day in the Colorado mountains. It did not occur to me until later that it was unusual to have miso soup for breakfast compared to the typical American fare my friends were used to. My dad picked up the recipe from his Chinese language and martial arts teachers who swore by its health properties. When I was growing up my dad always made me a hearty miso soup for breakfast, usually with whatever vegetables we had on hand. He would also sometimes add rice or rice noodles to the soup and left-over rice or noodles. It was very comforting having soup for breakfast, especially on a cold snowy winter day in the Colorado mountains. It did not occur to me until later that it was unusual to have miso soup for breakfast compared to the typical American fare my friends were used to. My dad picked up the recipe from his Chinese language and martial arts teachers who swore by its health properties.
Number of Servings: 4

Ingredients

    1 tbsp scallions, parsley and/or cilantro, minced
    1 tbsp ginger, minced
    1 tbsp garlic, minced
    1/2 cup lemon or lime juice
    1 cup green vegetables (kale, bok choy, broccoli, zucchini and/or peas), diced
    1 medium carrots, diced
    1 medium celery, diced
    Half block tofu, diced
    5 cups water

    Harder to find items (check Asian Section or go to a local health food store or Asian grocery store):
    1 cup shitake mushrooms, sliced
    Bonito & Seaweed Paste
    1 tbsp dried wakame, hijiki or dulse seaweed
    1 tsp toasted sesame oil
    1 tbsp mirin rice wine
    1 tbsp rice vinegar

Directions

To make the soup, bring 4 cups of water to a boil. Lower heat and add herbs, ginger, garlic, toasted sesame oil, mirin rice wine, rice vinegar, green veggies, shitakes and carrots. Cover and simmer on low heat for 10 minutes.

Add tofu (optional: add cooked noodles or rice) and remove from heat. In a separate bowl (or in the individual serving bowls) mix the lemon/lime juice and miso together with add a splash of water and stir until no longer lumpy. Note: The miso should be added last and should never be boiled in the soup since this kills the delicate miso flavor. Stir the mixture into the soup and serve. Garnish with fresh scallions, parsley and/or cilantro on top.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINSPARK.






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Member Ratings For This Recipe

  • If you remove the lemon and ginger, it'll taste less Chinese. Aside from that, this is what I had growing up: leftovers in miso soup that was more like stew. - 11/6/11

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