Miso Soup Recipe - Vegetarian Times

Miso Soup


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

  • 4Servings


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


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.

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
  • Carbohydrate Content: 26 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 10 g
  • Sodium Content: 207 mg