Miso Soup

Somewhere between the multiple Thanksgiving dinners, the chocolate chunk pretzel oatmeal cookies, and the butternut squash mac & cheese, I decided it was time for a much needed lightened-up meal. If I was ever going to be able to power through to New Years, I knew I was going to need slow down with some miso soup.

Around the holidays when meals start consisting of heavily seasoned and salted dishes, sometimes I find myself craving nothing more than simply steamed veggies. In order to keep my taste buds sharp, I like to intersperse a few meals like these into my diet. That way I’m not burnt out while I navigate the kitchen to prepare for Christmas. I still have a lot of cookie baking and Christmas carol jamming that need be accomplished!

When making miso soup, be sure to save the miso for the end. Boiling it into the soup will kill the probiotic enzymes that make this ingredient shine. While you can use any variety you like, I chose red for it’s slightly heightened flavor. Red miso is made from a combination of soybeans and rice, which is then fermented for a period of 1-3 years. Don’t let all that cultivation time go to waste by letting your heat run too high.

Miso Soup

Yield: Serves 4


  • -5 cups water
  • -1/2-inch ginger piece, peeled and minced
  • -1 large or 2 medium carrots, sliced into circles
  • -6 0z. soft or firm tofu, cubed
  • -4 0z. baby portobello or button mushrooms, sliced
  • -1 cup spinach
  • -2-3 Tbsp. red miso paste
  • -Soy sauce, dash
  • -2 spring onions, diced


  1. Bring water to a simmer. Add ginger, carrot, mushroom and tofu. Cook until carrots are nearly tender, about 3 minutes. Add spinach and simmer another 1-2 minutes, until wilted. Stir in miso.
  2. Serve in bowls topped with spring onions and a dash of soy sauce.

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No Comments

  • Reply
    Marla Meridith
    December 17, 2011 at 11:06 am

    Hi Grace! You are right, this soup is the perfect healthful balance to the crazy holiday food feasts!

  • Reply
    December 18, 2011 at 6:27 am

    Yum, that is the most beautiful miso soup I’ve ever seen! Thanks for the recipe and tips!

  • Reply
    The Candid RD
    December 18, 2011 at 7:03 am

    I’m definitely making this SOON! I have always wanted to try making miso soup, but never found a good recipe. This one sounds simple and delicious. I’ll only have to omit the onions….no big deal, right?!
    Enjoy your weekend!

  • Reply
    Foodie (Fab and Delicious Food)
    December 18, 2011 at 3:32 pm

    That looks delicious! I love miso soup! Never made it homemade before, though!

  • Reply
    Foodie (Fab and Delicious Food)
    December 18, 2011 at 3:33 pm

    I have a Nasoya Giveaway (coupons for tofu and other Nasoya products – you can make some more miso soup!) on my blog, if you or any of your readers are interested.



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