Miso soup is a super quick and nutritious soup, packed with protein and good-for-your-gut probiotics.
Miso paste is made from fermented soybeans. The fermentation process produces good bacteria, which benefit our gut health and can help with immunity. Miso paste is also high in antioxidants.
Nutrient-dense kelp is great for you as well! It contains a multitude of vitamins and minerals, particularly iodine, important for a healthy thyroid. And it’s another way to get your greens!
This recipe is fast and easily customizable for what you have on hand, or how hearty a meal you’re after. Print
Quick Miso Soup
Course Main Course Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 Author Claire Bartlett
- 1/4 Cup white miso paste
- 14 oz/400g Package firm tofu, diced
- 1-2 sheets Kelp or Nori, finely chopped
- 4 Shitake mushrooms, sliced
- 6 Cups boiling water
- 1 Tbsp green/spring onions, sliced
- 1 Cup edamame or udon noodles (optional)
- Shredded baby spinach (optional)
- Prepare vegetables per the ingredients list.
- Boil the water.
- Combine all ingredients (except the green/spring onions) in a pot and simmer for 10 minutes.
- Serve with a sprinkle of onions over the top.
- Options:If you prefer a heartier soup, add some cooked edamame or udon noodles.If you want to up your green veggie intake, add some shredded baby spinach.