Tested till perfect Spinach Miso Soup
Spinach Miso Soup
Photography by Matthew Kimura

Spinach Miso Soup

Serve with Crunchy Asian Green Salad (see recipe link below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2003

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3/4 cup 3/4cupwhite miso
  • 1 1zucchinizucchinis
  • 3 cups 3cupsthinly sliced mushroommushrooms
  • 1 pkg (454 g) 1pkg (454 g)medium-firm tofu
  • 1 pkg (6 oz/170 g) 1pkg (6 oz/170 g)fresh baby spinach
  • 1 cup 1cupbean sprouts
  • 1 1green oniongreen onions, chopped
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In large saucepan, bring 5 cups (1.25 L) water to boil. Whisk miso with 1 cup (250 mL) water; add to boiling water.

Meanwhile, cut zucchini lengthwise in half; cut crosswise into 1/2-inch (1 cm) thick slices. Add to pan along with mushrooms; cover, reduce heat and simmer until vegetables are softened, about 5 minutes.

Meanwhile, drain tofu; cut into 1/2-inch (1 cm) cubes. Add to pan along with spinach; simmer until spinach wilts, about 1 minute. Serve soup garnished with bean sprouts and green onion.

Serve with: Crunchy Asian Green Salad

Additional information :

Look for miso, or fermented soybean paste, in Japanese and natural-food stores and some supermarkets.

Nutritional Information Per serving: about

cal 228 pro 18g total fat 9g sat. fat 1g
carb 25g fibre 8g chol 0mg sodium 1,933mg

% RDI:

calcium 27 iron 40 vit A 35 vit C 20
folate 66
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