Miso Soup Recipe – A Deliciously Nutritious Meal

Miso Soup Recipe - A Deliciously Nutritious Meal

A flavorful and easy-to-make soup, miso soup is a staple in Japanese restaurants. It’s also one of the most nutritious meals you can make at home. This recipe takes around 30 minutes to prepare and serves three people, but it can easily be doubled or tripled depending on how many mouths you’re feeding.


  • Miso paste
  • Water
  • Shiitake mushrooms, sliced (or any other mushroom of your choice)

1/2 cup of dry red lentils or split peas

  • 1/2 cup of dry red lentils or split peas

Red lentils are good sources of protein, fiber and iron. They’re also relatively cheap and easy to find in the grocery store. Split peas are another great option for this soup because they contain more fiber than most legumes (4 grams per cup), which can help lower cholesterol levels.

4 cups of vegetable broth

When you eat broth, you are consuming a good source of protein and vitamins. Broth can be made from chicken or beef bones (use organic if possible), vegetable scraps, or bouillon cubes.

1 medium-sized potato, peeled and cubed into small pieces

  • Peel and cube 1 medium-sized potato into small pieces.
  • Place in a pot with 4 cups of water and boil for 20 minutes until soft, then drain excess water and set aside in a bowl until ready to serve soup with other ingredients added later on (you can also use pre-cooked potato cubes if you have them on hand).
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2 carrots, diced into bite-size pieces

2 carrots, diced into bite-sized pieces

Carrots are a good source of beta carotene, vitamin A and fiber.

2 cups of chopped cabbage (any type)

  • 1/2 head of cabbage, chopped

Cabbage is a good source of vitamin C, vitamin K and folate. It has antioxidant properties that can help to lower cholesterol levels in your body. Cabbage can also help with weight loss because it contains indoles which have been shown to reduce appetite and promote fat burning.

1/2 cup of soy sauce (or to taste)

  • 1/2 cup of soy sauce (or to taste)

While you can make miso soup with just water and miso, it’s best when you add some other ingredients for more flavor. One of these is soy sauce, which adds saltiness and umami.

You can use regular soy sauce if you don’t have any gluten issues or allergies–but if you do have such issues, then tamari is a great option since it’s made from fermented soybeans rather than wheat (which makes regular soy sauce unsuitable). If neither are available at your local grocery store, coconut aminos would be another good choice because they’re made from coconut sap instead of grain fermentation like most other types of Asian-style condiments are made from.

2 tablespoons sesame oil (or olive oil)

Sesame oil, or sesame seed oil, is a healthy cooking oil that has a high smoke point and can be used to saute or stir-fry foods. It’s also good for the skin and hair because it contains antioxidants such as vitamin E.

While you might be tempted to use olive oil in this recipe (and there’s nothing wrong with that), we recommend sesame over olive due to its higher smoke point: 350 degrees Fahrenheit versus 320 degrees Fahrenheit respectively.

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1/4 cup white miso paste (regular or red)

Miso paste is a fermented soybean paste that can be used as a soup base, or to add flavor to other dishes. Miso is rich in protein and B vitamins, which can help promote healthy hair and skin. It’s also known for its probiotic qualities, which aid digestion and keep you feeling full longer than other foods do (meaning you’ll eat less).

If you’re new to miso soup, try using 1/4 cup white miso paste (regular or red) as your base; this will give the soup a lighter flavor than darker versions do. For an added kick of spice, add some hot sauce before serving!

This soup is easy to make and nutritious.

This soup is easy to make and nutritious. It can be prepared in advance, frozen for later use, or served as a starter for any meal.


This soup is easy to make and nutritious. It’s a great meal to have on hand for when you want something warm and filling without too much fuss. And as long as you have some leftover rice sitting in your fridge (or freezer), then you’re well on your way!

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