Miso Soup

Ready in 45 minutes
4 avg, 6 review(s) 83% would make again

Top-ranked recipe named "Miso Soup"

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The best soup for you, while and after you have been sick. We always called the fix all soup.

"Doubled the recipe. Added extra firm tofu and served with brown rice. My kids absolutely loved it. Thank you for sharing the recipe."

- terik1972

Ingredients

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3 cups water
1 tsp Miso (Brown rice) GF
1 stick Kombu; diced( sea weed)
1 tsp Arame; (sea weed)
1 onion; finely diced
1 carrot; shaved with peeler
2 shitake mushrooms; diced
1/2 tsp toasted sesame seed oil
1/4 tsp garlic; crushed
1/2 tsp Parsley

Original recipe makes 2

Servings  

Preparation

1. Bring the 3 cups of water to a boil.

2. Add carrots, mushrooms and miso to pot.

3. After miso has blended, turn down the heat to simmer add onions and both sea weeds.

4. After about 15 min add garlic, Parsley and oil stir well.

5. Serve hot in small bowls.

Credits

Added on Award Medal
Calories Per Serving: 62 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Miso Soup

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Proportions are wrong. I had to wing it to make it reasonable.
Srkstl 1 year ago
This only a basic miso, so yes tweak way folks, just no meat.
chef_shinobi 1 year ago
Gave me a good idea of what goes into miso. Needs tweaking.
Tburgett 2 years ago
Doubled the recipe. Added extra firm tofu and served with brown rice. My kids absolutely loved it. Thank you for sharing the recipe.
terik1972 2 years ago
I used Collard greens and green onion.
sparkles520 4 years ago
Snow peas can be added for more cruch, add any veg, do not add any meat. This will keep in fridge for two days. I was always a guy who thought sea weed ?yuk! but try things before you knock them. replace garlic with ginger for different taste. [I posted this recipe.]
chef_shinobi 4 years ago
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