Miso Soup

Keywords: probiotic, healthy, side, warm, savory

Serves: 4-8

Prep Time: 5 minutes

Total Time: 30 minutes

Equipment: large pot, spoon, soup ladle


  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • Sea salt
  • 1 bag sliced cremini mushrooms
  • 2 packages miso ginger broth
  • 1 package baby bok choy, rinsed and trimmed
  • 1 package (16-ounce) organic extra firm sprouted tofu, cut into bite-sized pieces
  • Sesame oil and soy sauce, for garnish


  1. Heat a large pot over medium heat and add two tablespoons of olive oil. 
  2. When the oil is hot, add onion and a pinch of salt. Sauté onions for three minutes. 
  3. Add mushrooms and stir. Sauté 10 to 15 minutes, until mushrooms are browned and most of the water from the mushrooms has evaporated.
  4. Add broth to pot and bring to a boil. 
  5. Add bok choy and reduce heat to a simmer. Cook for five minutes. 
  6. Add tofu and cook for another two to three minutes, just until heated through. 
  7. Remove from heat and season to taste with salt. 
  8. Ladle soup into large bowls, garnish with a splash of sesame oil and soy sauce, and enjoy!


  • Add other ingredients such as tofu or seaweed to enhance or change the flavor. 
  • If available, consume with rice for a bit more fullness.


  • This soup can be stored in the fridge for up to five days and reheated.
  • If less servings are preferred, use half of the ingredient amounts.

Nutrition Notes:

  • This soup contains ginger for immune support as well as many vegetables to provide vitamins and micronutrients.
  • Miso soup is probiotic, so it will help with gut health and function.

Savings Tip:

  • Try to purchase items in bulk to avoid higher costs. 
  • This recipe is not very expensive to make.

Nutrition Facts:

Serving Size1 cup
Energy (kcal)124.2
Fat (g)6.1
Saturated (g)1.2
Cholesterol (mg)0
Sodium (mg)277.5
Carbs (g)4.2
Sugars (g)18.7
Added Sugars (g)0
Fiber (g)1.7
Protein (g)12.2
Vitamin D (IU)0
Calcium (mg)161.7
Iron (mg)2.6
Potassium (mg)346