Miso Soup(Japanese Soup)
A warm and comforting Japanese miso soup filled with vegetables and tofu, featuring savory, umami flavors perfect for a light, nourishing meal or starter.
Ingredients
Instructions
- Saute the chopped onion and garlic in sesame oil for 10 minutes.
- Add a dash of ginger to the mixture.
- Cut the carrot, burdock, and daikon into small pieces and add to the onion mixture.
- Stir while cooking for 5 minutes.
- Add 5 cups of water and bring to a boil; then simmer for 7 to 8 minutes.
- Add 1 tablespoon of miso to the mixture.
- Cut the zucchini into slices and the shiitake mushrooms (caps only), then add to the soup.
- Simmer for 8 minutes, then add the chopped tofu and the remaining tablespoon of miso.
- Add a dash of cayenne pepper, stir well, and serve hot.
Tips & Substitutions
For a heartier soup, consider adding leafy greens like spinach or bok choy towards the end of cooking. If you can't find burdock root, you can substitute it with parsnip for a similar texture. Adjust the miso to your taste, as some brands can be saltier than others. For a gluten-free version, ensure the miso is gluten-free.
Serving Suggestions
Serve the miso soup hot, garnished with sliced green onions or a sprinkle of sesame seeds for added flavor. It pairs beautifully with Red Cucumber Pickles for a refreshing contrast. Enjoy it as a light starter or alongside rice and a protein like grilled fish or tofu for a complete meal.
Storage & Reheating
Leftover miso soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of water if it thickens. Avoid boiling, as this can alter the texture of the miso.
Nutrition & Diet Analysis (per serving)
Each serving of Miso Soup(Japanese Soup) contains roughly 563 calories, with 28g protein, 94g carbohydrates, and 14g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (106% of the Daily Value), and potassium (60% of the Daily Value). Note that it is relatively high in sodium, at 622mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make miso soup without tofu?
Absolutely! You can omit the tofu or replace it with other proteins like tempeh or chickpeas for a different texture. Alternatively, use more vegetables or add noodles for a filling option.
What type of miso is best for miso soup?
White miso (shiro miso) is generally preferred for its mild and sweet flavor, making it a great choice for this soup. However, you can experiment with other types like red miso for a stronger taste.
How can I make this soup spicier?
To increase the heat, add more cayenne pepper or include sliced fresh chili peppers. You can also incorporate a splash of sriracha or chili oil just before serving for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).