miso soup… with substance!

28 Mar

miso vegetable soupI love miso soup. I always order it at sushi restaurants, but I often crave a little more substance beyond the tiny tofu cubes and chopped green onions. So I decided to make a very robust miso soup with noodles and veggies.

Unsurprisingly, miso is also very good for you. A valuable source of protein and B12 for vegans and vegetarians, miso is a fermented soy paste that also supplies trace minerals such as copper, manganese and zinc. Miso helps to support a healthy immune system, bones and blood vessels, and has even been linked to a reduced risk of breast cancer. Yay miso!

So here’s the recipe. I used a hodgepodge of veggies based on what I got in my weekly CSA delivery, so feel free to substitute as you see fit.


  • 1/2 yellow onion, chopped
  • 1 (1-inch) piece fresh ginger, finely chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon toasted sesame oil
  • 2 tablespoon vegetable oil
  • 6 cups water
  • 2 (6-inch) pieces dried kelp (kombu)
  • 1/5 cup bonito flakes
  • 8 ounces fresh oyster mushrooms
  • 1/4 cup red miso paste
  • baby bok choy, rainbow chard and spinach, all chopped (can use kale or other leafy greens)
  • 3 carrots, sliced thinly
  • cooked noodles – variety and quantity are up to you. I suggest: udon noodles, soba noodles, or even ramen noodles.
  • 4-6 ounces firm tofu, cut into cubes -OR- 3 local eggs, beaten


  • In a medium saucepan, heat water almost to a boil. Add bonito flakes and kombu, and simmer for 10 minutes. Do not boil.
  • Strain liquid into a bowl, removing the flakes and kombu. Dissolve miso in resulting broth and set aside.
  • In a separate saucepan, heat the oil over medium heat. Add onions and carrots and sauté for 5 minutes or until onions are soft.
  • Add ginger and garlic, and sauté for 3 minutes. Do not burn garlic.
  • Add mushrooms, greens and eggs (if using), and sauté, stirring occasionally, until greens are soft and eggs are scrambled.
  • Add noodles to the vegetable mixture, followed by miso broth. Stir all ingredients together thoroughly, and heat over low heat for five minutes. Add tofu cubes (if using).
  • Serve and enjoy!

3 Responses to “miso soup… with substance!”

  1. Anastasia March 30, 2011 at 5:40 pm #

    I will try this tomorrow: the soup seems hearty, healthy and delicious. Thank you!

  2. jodi andrews April 25, 2011 at 7:49 am #

    thank you! i tried it minus many ingredients and it was still really good! there were two different versions: vegetarian and pork dumplings. i just used red miso and dried mushrooms in hot water, added noodles for the veg version and the dumplings for the other, and sauteed some beets (didn’t have carrots) that were cut into matchsticks, then added garlic, beet greens, sliced red pepper, and diced zucchini in spicy sesame oil and split it between the two versions–yum!! then i quickly stir-fried two eggs and dumped them into the vegetarian version and voila, dinner for two. i didn’t know what to do with the miso but your recipe inspired me to be creative without fear of messing it up.

    • ThisAmericanDiet April 25, 2011 at 8:06 am #

      Glad you liked it! I have made several versions since I made this post. The most recent incarnation includes beets, beet greens, swiss chard, carrots, turnips, bell peppers and mushrooms. Yum! Miso is pretty versatile, I’ve found. Thanks for sharing your version.

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