miso soup

miso soup

I am living away from my home right now, with a less than bare bones kitchen and less time to devote to food, so I need super easy meals. This soup is not only delicious but it takes only 15 minutes to put together. Oh, and it’s even easier than I initially thought because you don’t even need broth, just water! My Naturopath told me she serves it to her kids for breakfast. I’ve warmed up to that idea, I just have to warm my kids up to it. But why not?

Miso (fermented soybean paste) is available in any health food store or Asian market. I found mine in the health food section at Loblaws on the shelves near the soups (though can also be found in refrigerated section). There are different types of miso paste, but go for a classic miso, such as sweet, white miso or brown rice miso as I bought. My brown rice miso has 4 ingredients: soybeans, brown rice, water, sea salt. Miso ranges from light to dark in colour. The darker the colour, the longer the fermentation process and the stronger the taste. 

Miso is super healthy, full of fibre, protein and minerals. You don’t want to boil miso as it would kill the healthy bacteria. It is great for digestive and immune system health and is high in antioxidants.

gluten free, vegan, paleo, dairy free, nut free 

miso soup

• 6 cups water
• 5-6 tbsp miso paste 
• 1 sheet of nori (dried seaweed), cut into pieces
• 1/3 c of silken firm or extra firm tofu (the kind packaged on shelves, not in the refrigerator), cut into tiny cubes (it has a silky texture and is actually quite soft)
• 2-3 green onions (scallions)
• optional – pea shoots (or any microgreens)

You could also try:
• adding a few tbsp of wheat free tamari (type of soya sauce), but I would taste it first without (I didn’t use it)

I didn’t have any green onions in my never-stocked-properly-at-the-moment fridge, so, I grabbed a bunch of pea shoots and chopped them up. It was delicious. I’ve also made this without either green onions or pea shoots and it was great.

• water in a soup pot

• nori pieces (I sliced long rectangles and stacked them, then cut small pieces with scissors over the pot)

• tofu cubes and greens

• miso paste with some hot water to blend, then add to soup pot NOTE: don’t boil miso as you’ll kill the health benefits – live, active cultures of bacteria (probiotics)


Add salt if needed.

Enjoy mw_text_heartfav