Miso Soup

It sounds weird, but miso soup is seriously one of my favorite things to eat! I eat it for breakfast, lunch, dinner, or even as a snack. I use refrigerated miso paste to make miso soup, as opposed to the dry miso soup packets. Miso is a thick paste that is typically made from fermented soybeans, but it can also be made from barley, chickpeas, and rice. Since miso is a fermented food, it is actually a probiotic.

When I make miso soup, I typically add a variety of chopped vegetables. I personally don't think miso needs additional seasonings because it naturally has a salty, nutty flavor. If you like spice, you could top your miso soup with chili paste, chili flakes, or hot sauce. This recipe is very versatile, and you could add different veggies and protein options to it.

Makes 2 servings
Serving Size: 1 cup
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients for miso soup

• 1 carrot
• 1 medium radish (I use daikon)
• ½ cup chopped snap peas
• ½ cup kale
• ½ cup chopped onion
• ½ block firm tofu, cubed
• 2 tbsp miso paste
• 1 tsp sesame oil*
• Optional: Top with freshly chopped herbs like green onion, cilantro, and parsley!

*You can use any oil, but the flavor of sesame oil really complements this recipe.

Directions for miso soup

1. Chop all veggies.
2. Turn a pot to medium heat. Add sesame oil. First, add onions, sautee until translucent. Add radish, carrot, snap peas, and tofu. Sautee for 5 minutes.
3. Add 3 cups of water to the pot. Add kale. Let the soup simmer for 5 more minutes.
4. In a cup or bowl, measure out the miso paste. Pour in a bit of hot water from the soup pot so you are able to mix the paste into a thick liquid.
5. Important! You never want miso to boil, because this kills the natural probiotics. Turn heat off, and let the soup cool for 1 minute before adding the thick miso liquid. Stir the soup to mix in the miso.
6. Serve into 2 bowls, and garnish with freshly chopped herbs.

Scroll down to see the nutrition facts for this recipe!