Miso Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,153.8 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 14.1 g

View full nutritional breakdown of Miso Vegetable Soup calories by ingredient
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This vegetarian soup has a miso based broth and is full of vegetables. This vegetarian soup has a miso based broth and is full of vegetables.
Number of Servings: 4


    4 T. red miso
    1 box Mori-nu firm silken tofu, diced into 1/2" cubes.
    1 cup sliced water chestnuts
    2 cups kale, chopped
    3 medium carrots, sliced
    1/4 medium onion, diced
    2 cloves garlic, minced
    6 oz. soba noodles
    1 cup shiitake mushrooms (frozen)
    4 pieces of kombu
    2 T. soy sauce
    1 t. ground ginger
    1 T. Better than Bouillon No Beef Base (or another vegetarian bouillon)
    1/4 cup lemon juice
    1/2 c. cilantro, chopped
    1/2 c. green onions, sliced


Saute the onions and garlic with a little no-stick spray in a large stock pot until translucent. Add miso, kale, carrots, water chestnuts, mushrooms (I used frozen, but if yours are fresh, I'd add them later with the soba), soy sauce, ginger, and bouillon. Bring to a boil and simmer until the carrots are almost done. Add the soba and return to a boil. Simmer until the soba is done, then remove from heat. Add the tofu (carefully!), lemon juice, cilantro, and scallions. Let sit for 2-3 minutes, then stir and serve. Makes 4 large (3 cup) servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DRTOFU.

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Member Ratings For This Recipe

  • Incredible!
    I have made this delish soup so many times and I never thought to look it up and there it was.. I could not of asked for a better soup. - 2/12/17

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