Miso Soup Recipe | Vegetarian Times Skip to main content

Miso Soup

This savory soup showcases the oyster mushroom’s delicate flavor. Serve it as a first course to pique appetites.

Ingredients: 

Ingredients: 

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6 cups vegetable broth
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1 medium to large leek, thinly sliced crosswise
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4 cloves garlic, thinly sliced or minced
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1 medium carrot, thinly sliced
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¼ cup loosely packed arame, rinsed, optional
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4 oz. fresh oyster mushrooms, stem ends pared and torn into pieces
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6 oz. tofu, cut into ½-inch cubes
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1 to 2 Tbs. mellow barley miso or to taste
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4 cups coarsely chopped loosely packed spinach

Instructions: 

  1. Heat broth to boiling in a large saucepan. Add leek, garlic, carrot and arame if desired. Cover and simmer gently until vegetables are tender, about 10 to 15 minutes. Add mushrooms and tofu; simmer 3 to 5 more minutes.
  2. In small bowl, whisk miso with several tablespoons soup stock. Stir back into soup along with spinach. Add umeboshi vinegar to taste. Serve immediately.

Nutrition Information: 

Calories: 
181
Protein: 
10 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
26 g
Cholesterol: 
mg
Sodium: 
207 mg
Fiber: 
4 g
Sugar: 
g
Yield: 
4 servings