Miso soup vegetarian high potassium version

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 87.8
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 691.8 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 7.2 g

View full nutritional breakdown of Miso soup vegetarian high potassium version calories by ingredient
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This is not the traditional way to make miso soup, but it is a great way to get more nutrients into your diet.
This is not the traditional way to make miso soup, but it is a great way to get more nutrients into your diet.

Number of Servings: 6


    6 cups vegetable broth
    as much garlic as you would like- I use 1/4 cup as I am trying to detox with this soup
    cubes of soft tofu
    10 shitake mushrooms sliced very thin or cubed, as you like
    I cup of sliced carrots
    3- 4 Tbsp miso paste (depending on how strong you like it)
    1 tbs. soy sauce- dark thick kind
    1/2 onion diced fine
    I tbs. ground flax- only so I can get it into my diet
    2 strips dried wakame seaweed
    any other vegetables you might have on hand, I have added sweet potatoe, red pepper, celery, green onions......I mix it up so I do not get bored


1 - Put everything in the pot except the miso paste and bring to a boil, then turn down the heat to simmer for half an hour ,or until vegetables are the way you like them.

2 - At this point I pull out the wakame to cut into smaller peices, removing any tough stringy stems. It depends on the type of wakame you purchase.

3 - mix your miso paste in a cup with some warm water till it is smooth and runny. Pour that into the soup and turn off the heat. It is important not to boil the miso paste, as this kills some of the healthy cultures that make miso so good for you.

Any broth can be used, I make mine with home made potassium vegetable broth because I had to get that into my diet to lower cholestoral and help with my fatty liver.

High Potassium broth - boil skins of 6 medium potatoes, 6 whole carrots, 8 stalkes of celery, one bunch parsley and 10 cups water. I boil for half an hour, then simmer another hour or so with onions and garlic and spices. Let cool then strain out all of the vegetables, as it is the broth that we are after.

Number of Servings: 6

Recipe submitted by SparkPeople user NETTIE15.

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Member Ratings For This Recipe

  • How much miso? There is none listed in the ingredients list...:-) - 2/16/11

    Reply from NETTIE15 (2/16/11)
    3-4 Tablespoons depending on how strong you like it.
    I also find I use more if it is light miso and less if it is one of the dark or red varieties

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