• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • COMFORT FOOD
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • COMFORT FOOD
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Soups

    Miso Soup

    Published: Feb 8, 2021 · Modified: Jun 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

    75 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    miso soup

    I love Miso soup! Whenever we go out for vegan sushi or eat at our favorite Asian restaurant, I always order Miso soup. 

    But, I've never made my Miso soup until now. Since I made a Soba Noodle Salad, miso soup seemed like a perfect match. I tried several times, of course, until I got it just right. 

    Sometimes, I feel sorry for my family, because they are my test subjects. At least they are honest, so I know to keep trying to get the right flavor. 

    What is Miso, and which one is used for Miso soup?

    As a fermented food, miso provides beneficial gut bacteria that help us stay healthy, vibrant, and happy; good gut health is linked to our overall mental and physical wellness.

    In my opinion, miso is such an excellent ingredient only because it adds immediate flavor to almost anything I make. Often, I use miso in sauces and dressing, but you can also roast potatoes in it as well. 

    There are different varieties of miso:

    White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (means “white” in Japanese) is light in color and sweet to mildly salty. For example, Shiro is very versatile and provides a bit of oomph to salad dressings or sautéed vegetables.

    Another mild type that is fermented for slightly longer than white miso is yellow miso (Shinshu). Yellow miso is adaptable in a wide range of recipes, as well.

    If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and more profound in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution – its flavor can overpower other ingredients.

    Barley Miso (Mugi), from barley and soybeans,  usually has a longer fermentation process than most white miso. It has a strong barley aroma but is still mild and slightly sweet in flavor.

    Red Miso, Dark red or reddish-brown in color and is saltier than other misos. Some say it is bitter but has an overpowering flavor. For this reason, red miso is typically used to make Miso soup. 

    The benefits of including Miso in your diet

    When I went on the Holistic Holiday at Sea: Health Cruise and Vacation a few years ago, every meal started with miso soup, even breakfast. 

    Not only is Miso soup the cheapest breakfast on the planet, but it also boasts a lot of nutrients to start the day. Miso provides protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber.

    Furthermore, misoIaids in digestion too. Its high content of the amino acid tryptophan makes miso a good choice right before bedtime as well. Tryptophan is nature's sleep inducer.

    According to Healthline, miso contains a good amount of vitamins, minerals, and beneficial plant compounds. One ounce (28 grams) generally provides you with (1):

    • Calories: 56
    • Carbs: 7 grams
    • Fat: 2 grams
    • Protein: 3 grams
    • Sodium: 43% of the RDI
    • Manganese: 12% of the RDI
    • Vitamin K: 10% of the RDI
    • Copper: 6% of the RDI
    • Zinc: 5% of the RDI

    It also contains smaller amounts of B vitamins, calcium, iron, magnesium, selenium, phosphorus, and a choline source (1, 2).

    Interestingly, the varieties made from soybeans are considered sources of complete protein because they contain all the essential amino acids needed for human health (1).

    Moreover, the fermentation process used to produce miso makes it easier for the body to absorb the nutrients it contains.

    The fermentation process also promotes probiotics' growth, beneficial bacteria that provide a wide array of health benefits.

    Miso Soup Ingredients

    miso soup ingredients

    Typically, restaurant miso soup is a broth with green onions, seaweed, and small soft tofu bits. 

    My miso soup, however, has some added veggie love. 

    • Vegetable broth 
    • Green onions
    • Mushrooms
    • Collard greens or Swiss chard (or any hearty green of choice)
    • Seaweed

    Once the miso soup ingredients are prepared, it takes 15 minutes from start to finish to make miso soup. It doesn't get any easier than that. 

    Cooking miso soup

    One suggestion I have is to stir the miso paste with a little water to thin it out before adding it to the soup pot. As a result, the miso paste blends well when heated without leaving clumps. 

    Additionally, start cooking the green onions in the pan before adding the other ingredients. Then, the flavors of the onions are more intensified. 

    Next, add all the ingredients into the pot,  except for the miso paste mixture, bring it to a boil, and reduce heat to simmer for 15 minutes.  The last step is to add the miso paste into the broth at the last minute.

    Making miso soup at home is simple and takes 15 minutes and very few ingredients. Add your twist by including ramen noodles, soba noodles, tofu, or any other element you find tempting. 

    FAQs

    Is store-bought miso soup vegan-friendly?

    Generally, yes. Miso paste is traditionally vegan. However, you have to watch out for added ingredients like fish-derived ingredients or chicken stock. I recommend making your own, though. 

    Is it alright to drink miso soup every day?
     
    Yes. As per research, miso soup has an alkalizing effect on the body. It helps strengthen the immune system to fight off infections. 
     

    Do you love healthy Asian recipes? Check these recipes out.

    • General Tso Cauliflower
    • Grilled Asian Sesame Tofu with Vegetable Slaw
    • Asian Green Bean Recipe
    • Lemongrass Tofu Recipe
    • Vietnamese Noodles
    • Spicy Thai Vegan Drunken Noodles with Seared Tofu
    • Yum Yum Noodles
    • Yaki Udon Noodles
    • Vegetable Egg Rolls

    📖 Recipe

    miso soup

    Miso Soup

    Kathy Carmichael
    Making miso soup at home is so easy. With a few simple ingredients, you can make restaurant-style miso soup at home in 15 minutes or less.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Soups
    Cuisine Asian
    Servings 6 servings
    Calories 46 kcal

    Ingredients
      

    Miso Soup

    • ½ cup green onions
    • 6 cups vegetable broth
    • 8 ounces mushrooms sliced thin
    • 1 sheet seaweed cut into four equal pieces
    • 4 Tablespoons red miso paste mixed with 2-3 Tablespoons of water
    • ½ cup swiss chard or collard greens chopped

    Instructions
     

    • Stir 2-3 Tablespoons of water into the miso paste to thin it out; set aside
    • In a soup pot, add the green onions first, cooking for a few minutes to release their flavor.
    • Then, add the vegetable broth and bring to a boil.
    • Add the remaining ingredients, except for the miso paste, and stir to combine.
    • Next, lower the temperature to medium-low and stir occasionally.
    • Cook for 15 minutes.
    • Add the miso paste mixture into the broth and stir to combine.
    • Remove from heat and ladle into bowls.

    Notes

    FAQs

    Is store-bought miso soup vegan-friendly?
    Generally, yes. Miso paste is traditionally vegan. However, you have to watch out for added ingredients like fish-derived ingredients or chicken stock. I recommend making your own, though. 
    Is it alright to drink miso soup every day?
     
    Yes. As per research, miso soup has an alkalizing effect on the body. It helps strengthen the immune system to fight off infections. 

    Nutrition

    Calories: 46kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 1373mgPotassium: 179mgFiber: 1gSugar: 4gVitamin A: 777IUVitamin C: 3mgCalcium: 16mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Soups

    • vegan goulash recipe
      Vegan Goulash
    • Lentil Stew
    • Roasted vegetable soup recipe
      Roasted Vegetable Soup
    • vegan chicken and dumplings recipe
      Vegan Chicken and Dumplings

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Lynn

      February 08, 2021 at 2:21 pm

      This recipe worked well. I used kale instead of collard greens. This recipe is so easy. You really don’t need to measure anything. Thanks!

      Reply
      • Kathy Carmichael

        February 08, 2021 at 3:38 pm

        Hi Lynn, I'm so glad you enjoyed it. I was surprised how quick and easy it is as well. I eat it out all the time, so I am glad there is an easy way to make it at home. Thank you for your feedback. I appreciate it.

        Reply
    2. Laura

      February 08, 2021 at 9:24 am

      I have seen many plant based groups using miso as a salt replacement in recipes. Apparently a Dr Michael Greger has reviewed scientific articles that explain that the benefits of fermented soy FAR outweigh any downside to it's sodium content. How REFRESHING this soup is and knowing it is good for us also. Comfort food.

      Reply
      • Kathy Carmichael

        February 08, 2021 at 3:40 pm

        Hi Laura, thanks for reaching out! I love miso, and it's because of of the saltiness! Try my miso roasted potatoes; I think you might like them. I also make miso mashed potatoes and dressings with miso as well. I am all about comfort food. I appreciate your feedback.

        Reply
    3. Patricia Ann Isopi

      February 08, 2021 at 6:15 am

      Thanks for the recipe - I usually just add "stuff" willy-nilly and, although the soup is always good it's always different. I am looking forward to consistency. The Lemony Miso Potatoes are next. I'll let you know how it turns out - fabulous, I'm sure.

      Reply
      • Kathy Carmichael

        February 08, 2021 at 6:22 am

        Patricia, thank you for your feedback. I love miso! I have a tendency to add stuff will-nilly as well; in fact, that is how most of these recipes come together. Please let me know how if you enjoy the potatoes.

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Comfort Food

    • lentil meatloaf
      Vegan Meatloaf
    • Vegan Crunchwrap Supreme
      Vegan Crunchwrap Supreme
    • vegan drunken noodles recipe
      Vegan Drunken Noodles
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • BEET BURGER
      Beet Burger
    • vegan quiche recipe
      Vegan Quiches

    Top 50 Recipes Cookbook

    Popular

    • vegans tir fry recipe
      Vegan Stir Fry
    • mango salad
      Mango Salad
    • lentil meatloaf
      Vegan Meatloaf
    • vegan chicken salad recipe
      Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    75 shares