Recipe: Soothing Miso Soup

Miso SoupEasy miso soup is full of healing vegetables and probiotics to help ward off winter illness. Any type of miso paste works; yellow or white offer a mellower taste, while red is the boldest, saltiest flavor.



Prep Time:

20 minute


  • 4 tablespoons low-sodium miso (a fermented soybean paste, found in the refrigerated case at most grocery stores, preferably lower salt like Organic Miso Master)
  • 4 cups water, divided as 3½ cups + ½ cup
  • 1 tablespoon olive oil
  • ½ cup shitake mushrooms, sliced
  • 1 teaspoon dried wakame (an edible seaweed), chopped
  • ½ block soft tofu, cut into ½" cubes
  • 2 green onions, sliced
  • Bean sprouts, sesame seed and toasted sesame oil for garnish


  • In a bowl, whisk miso into ½ cup warm water and stir until diluted. Set aside.

  • Heat olive oil in a frying pan on medium heat. Sauté mushrooms 3-5 minutes, or until lightly browned.

  • While mushrooms cook, bring 3½ cups water to a simmer in a large saucepan.

  • To saucepan, add mushrooms, wakame, tofu and green onion. Heat throughout.

  • Add miso and water mixture to pot of water and vegetables. Note:To avoid damaging the probiotics in the miso, be careful to not bring soup to a boil.

  • Transfer into a serving bowl. Add desired amount of bean sprouts and sesame seed, plus a few drops of toasted sesame oil.


Per serving:

Calories: 120Fat: 6 gSodium: 180 mgCarbohydrate: 8 gFiber: 2 gProtein: 7 g

Recipe adapted by Christy Goff, RD, CD

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