Miso Soup
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.
Servings: 6 servings
Calories: 46kcal
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: 46kcal | Carbohydrates: 8g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1373mg | Potassium: 179mg | Fiber: 1g | Sugar: 4g | Vitamin A: 777IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg