Mighty Miso Soup

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Mighty Miso Soup RECIPE

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Nutritional Info
  • Amount Per Serving
  • Calories: 86.3
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 532.6 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 7.3 g

View full nutritional breakdown of Mighty Miso Soup calories by ingredient
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Introduction

Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat. Miso is a fermented bean/grain paste that originated in Asia. Always add your miso just before removing the soup from the heat.

Ingredients

    3 1/2 cups water1.2 cup medium or firm tofu, cubed2 large shitake mushrooms, chopped (or other mushrooms if not available)2 tbsp dried seaweed, chopped (hijiki is best)2-3 heaping tbsp miso paste (more or less to taste)3 stalks green onions, chopped3 tbsp spinach, chopped (or kale, bok choy, or Swiss chard)

Directions

In a medium pot, add the water, tofu, mushrooms and dried seaweed and bring to a boil. Reduce heat and simmer for 5 -8 minutes, until mushrooms are tender. Remove from heat, stir in the miso, onions, and spinach and let sit for another 30 seconds.

Makes 4 servings.


Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.

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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Here in Japan, I make miso soup every morning. The family favorite is potatoes, onions, tofu and wakame (sea vegetable). I've been known to put carrots, Chinese cabbage, mustard greens, bok choy, sweet potatoes. Really the sky is the limit. It's great stuff, make a fusion miso with your locals. - 12/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe! Any miso paste will do. Light coloured miso is sweeter and lighter tasting than the dark red miso. Look for miso without MSG - preferably organic. - 7/25/11

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  • Incredible!
    0 of 1 people found this review helpful
    I didn't make this exactly as written as I used some beef stock to flavor my soup (wanted to use dashi but didn't have any on hand but I think it's a great base recipe for any miso soup. If you really like miso flavor, err on the side of adding more. - 3/6/12

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  • O.K.
    0 of 1 people found this review helpful
    The longer the tofu stays in the soup, the tastier it gets (tofu has a very light taste so it could use all the help it can get). And yes, you can keep this soup for several days. Just don't boil it. We always use dashi (fish stock, comes dried in powder form) as the soup base. More flavor that way. - 12/20/11

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  • 0 of 1 people found this review helpful
    Can this be put in 4 bowls and saved for next day? My husband would never eat this -so there is just me eating it. Any suggestions? - 9/30/11

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