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Healthy Miso Soup Recipe

Lizzie Streit, MS, RDN, LD
Nutritionally reviewed by Lizzie Streit, MS, RDN, LD on March 22, 2021 — Recipe developed by Luna Regina
  • Asian
  • Seafood
  • Side Dishes
  • Soups & Stews
This content is created following our Recipe Development Procedure, and reviewed by our RDNs. However, the content does not constitute a medical or nutritional consultation. Read our Medical Disclosure.

Warm, comforting, and pleasantly savory— this rounds up this miso soup recipe in a nutshell.

In this soup, you’ll get the soft tofu, and refreshing, subtle-tasting salmon and shrimp in every scoop. It’s specially made for when you feel like treating yourself at home after a busy day’s work.

Healthy Miso Soup Recipe

What Is Miso Soup?

Miso soup (味噌汁) is a traditional Japanese soup that was created 1,300 years ago by Buddhist priests. This soup is made primarily of miso paste, tofu, fermented products, and various vegetables.

Different regions and customs have their own different ways of preparing a bowl of miso soup. Today, This soup is a warm and comforting staple that’s enjoyed in every part of Japan.

Is Miso Soup Healthy?

For Japanese people, miso soup is considered a nourishing soup that can be enjoyed in everyone’s daily eating routines. It’s easy to eat, quick to make, and is packed with nutrients from fresh ingredients— especially when homemade.

So yes, it is healthy.

This soup is rich in protein and minerals as it’s packed with seafood and green vegetables. You’ll also get antioxidants and beneficial bacteria for your gut from the fermented products.

If this is making you fancy more Asian soup, take a look at our winter melon meatball soup which is also a delight. Though the two soups follow different methods, they produce the same sort of feeling as both are healthy and enjoyable.

is Miso Soup healthy

Calories

You’ll get 140 calories from one serving of this miso soup. This dish is also low in carbohydrates with only 5 grams per serving, making it ideal to pair with a more carbohydrate dense main or for those who are following low-carb diets.

Miso Soup Ingredients

Traditionally, the ingredients for a miso soup are the seasonal products that people had on-hand at the time the soup is made.

But generally, it always has bold-flavored and light-tasting ingredients combined together. This blend creates a harmony of flavor and explains the contrasting color and texture in every scoop.

ingredients

A few of the ingredients include:

1. Red Miso Paste

There’s no doubt that miso paste is the central ingredient for this miso soup recipe. It plays an indispensable role in the soup’s flavor.

Miso paste is a fermented soybean-based paste that’s mostly used as a condiment and mixed with soup stock to create this soup. It’s high in sodium and protein with an intense and salty flavor.

Our this recipe calls for red miso paste (also known as akamiso – 赤味噌). Red miso is much stronger-tasting, compared to other varieties of miso paste.

Red miso, similar to other miso, is produced by fermenting soybeans with salt and several other ingredients. It delivers an umami flavor and a significant pungency.

Different fermentation processes result in different flavors, so if you find red miso too strong, don’t worry. You can try switching it with the milder and sweeter white miso or yellow miso for a more earthy-flavored soup.

2. Tofu

Miso soup is not only bursting in flavors but also comes with diverse textures. Soft and spongy cubes of tofu bring excellent mouthfeel to miso soup— they perfectly balance the umami flavor from the seafood and miso paste.

3. Seaweed

Nowadays, most grocery stores stock dried seaweed. Before cooking it in the broth, you’ll need to soak it in cold water for 5 minutes so it softens and fully expands.

So how do you bring these delicious ingredients together?

How to Make Miso Soup

devein shrimp

Prep: Rinse, peel, and devein the shrimp. Soak the dried seaweed in cold water for 5 minutes and drain after it fully expands. Set shrimp and seaweed aside.

step 2: cook(1)

Cook (1): In a saucepan, heat olive oil over medium heat. Stir-fry ginger and carrots for a couple of minutes.

step 3: cook(2)

Cook (2): Pour chicken broth into the saucepan and bring it to a boil. Continue to add miso paste. Whisk to get the clumps out, until it’s completely dissolved.

step 4: cook(3)

Cook (3): Continue to add the shrimp, salmon, and the fully expanded seaweed to the saucepan. Let it cook for 1 minute.

step 5: cook(4)

Cook (4): Turn the heat down to low, add tofu and sake. Let simmer for a minute.

step 6: serve and enjoy

Serve and enjoy: Turn off the heat. Sprinkle ground black pepper, sesame seeds, and leek on top. Serve hot.

What Goes with the Soup?

As said, there are more variations of Japanese miso soup than you could ever imagin. The possibilities are endless.

Aside from the basic ingredients mentioned, the following are popular choices people like to add to their soup.

1. Egg

Making egg one of the main ingredients in miso soup is a great way to sneak an extra dose of good protein into your meals.

Either poached or scrambled eggs can be added to miso soup. They’re also readily available in every store so you can save time not having to look for an Asian grocery store nearby.

2. Beef

Traditionally, Japanese miso soup can also be made with beef steaks. Simply slice the steaks thin and cook them with a light broth made of vegetables, miso paste, and fresh herbs.

You can also prepare rice noodles as a side for the miso soup and make it a satisfyingly sweet-tangy ramen dish.

How Long Does Miso Soup Last?

When left on the counter, miso soup remains edible within 4 hours after it’s cooked. If stored in the fridge, can last up to 2 days.

Whatever the case is, you will always need to rewarm the leftover miso soup before eating for the best possible flavor.

how long does this recipe last

Can You Freeze Miso Soup?

You can transfer miso soup to glassware containers and put them in the freezer for up to 2-3 months. However, we don’t really recommend freezing the soup that long.

Miso paste itself can already last in the fridge for months, and this recipe takes only 15-20 minutes to make. So here’s our advice for a fresh and appetizing miso soup that’s convenient and time-saving:

First, you freeze the prepared ingredients for your this soup separately so they’re ready to use whenever the need arises. Whenever you feel like adding it to your meals, make a fresh batch of miso soup from the products you stored in your freezer.

The cooking time will be about the same as the time you’d have to spend defrosting a frozen serving of it. But of course, everything tastes better when cooked fresh!

Healthy Miso Soup Recipe

How to Make Miso Soup

Print RATE
This miso soup recipe will give you a nourishing soup that’s great to eat, quick to make, and can be easily added to everyone’s daily eating routines. There’s nothing better than homemade!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course Side Dish
Cuisine Asian
Servings 4 servings
Calories 140 kcal

Ingredients
  

  • 2 oz raw shrimp whole
  • 3 oz boneless salmon filleted
  • 3/4 tbsp red miso paste
  • 1/2 tsp ground black pepper
  • 3 cups unsalted chicken broth
  • 2 tbsp leek chopped
  • 1 tsp ginger grated
  • 3 oz soft tofu cubed
  • 2/3 tbsp dried seaweed
  • 2 oz carrot cubed
  • 1/2 tbsp sake
  • 2/3 tbsp olive oil
  • 2 tsp sesame seeds

This post may contain links to Amazon or other partners; Purchases made via these links may benefit us at no additional cost to you. Read our Affiliate Disclosure.

Instructions
 

  • Rinse, peel, and devein the shrimp. Set aside.
  • Soak the dried seaweed in cold water for 5 minutes. Drain after it fully expands. Set aside.
  • In a saucepan, heat olive oil over medium heat. Stir-fry ginger and carrots in a couple of minutes.
  • Pour chicken broth into the saucepan and bring it to a boil.
  • Add miso paste. Whisk to get the clumps out, until it’s completely dissolved.
  • Continue to add the shrimp, salmon, and the fully expanded seaweed to the saucepan. Let it cook for 1 minute.
  • Turn the heat down to low, add tofu and sake. Let simmer for a minute.
  • Turn off the heat. Sprinkle ground black pepper, sesame seeds, and leek on top.
  • Serve hot.

Nutrition

Nutrition Facts
How to Make Miso Soup
Amount Per Serving (1 serving)
Calories 140 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 34mg11%
Sodium 241mg10%
Potassium 262mg7%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 13g26%
Vitamin A 2541IU51%
Vitamin C 2mg2%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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I'm Luna Regina. Welcome to Healthy Recipes 101 where true wellness starts with eating right. I hope you will enjoy the healthy recipes, cooking tips, and reviews on our website. Have a great time!

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Luna Regina

WELCOME!

I'm Luna Regina. Welcome to Healthy Recipes 101 where true wellness starts with eating right. I hope you will enjoy the healthy recipes, cooking tips, and reviews on our website. Have a great time!
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