Vegetable Miso Soup Vegetable Miso Soup

Author: Canadian Living

Here's a Japanese soup that is home-kitchen friendly. Look for miso (a prepared soybean and rice or barley paste) and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.

  • Portion size 2 servings


  • 6 cups vegetable stock
  • 6 cups water
  • 1/2 cup medium soybean miso
  • 1 pkg (12 oz/375 g) extra-firm tofu cut in 1/4 inch (5 mm) cubes
  • 2 cups sliced mushrooms
  • 1 nori (optional)
  • 2 carrots sliced
  • 3 cups broccoli florets


In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot.

Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.)

If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot.

Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp.


Nutritional facts <b>Per serving:</b> about

  • Sodium 1128 mg
  • Protein 8 g
  • Calories 105.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 11 g


  • Iron 12.0
  • Folate 14.0
  • Calcium 9.0
  • Vitamin A 48.0
  • Vitamin C 23.0
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Vegetable Miso Soup