When I was growing up, my mom would make Japanese Miso Soup for us at least once a week. It was one of my favorite meals – hearty and comforting, but also surprisingly healthy. I always loved adding my own mix of vegetables to it, and experimenting with different ingredients to make it my own. Now that I’m an adult, I’m still making miso soup – but with a few healthier twists.
This Secretly Healthy Japanese Miso Soup is a delicious and nutritious way to get your family around the dinner table. I use a combination of traditional miso paste, seaweed, and vegetables – but I also add in a few secret ingredients that make it even healthier. My family loves it, and I hope yours will too!
- Feel free to substitute any of the vegetables with your favorite ones.
- If you don’t have all of the miso pastes, you can use just one kind.
- If you don’t have tamari, you can use soy sauce instead.
- If you don’t have mirin, you can use white wine or sherry.
- If you don’t have sake, you can use white wine or beer.
- To make this soup vegan-friendly, use vegetable broth instead of chicken broth.
- To make it gluten-free, use tamari instead of soy sauce.
Secretly Healthy Japanese Miso Soup
- Large pot, small pot, wooden spoon, fine mesh strainer
- 2 tablespoons white miso paste
- 2 tablespoons red miso paste
- 4 cups vegetable broth
- 0.25 cup tamari
- 0.25 cup mirin
- 0.25 cup sake
- 1 sheet of nori, torn into pieces
- 2 carrots, diced
- 2 stalks of celery, diced
- 0.25 cup frozen peas
- 0.25 cup frozen corn
- 0.25 cup cooked quinoa
- 0.25 cup diced red bell pepper
- 0.25 cup diced green bell pepper
- 0.25 cup diced shiitake mushrooms
- 0.25 cup diced zucchini
- 2 tablespoons goji berries
- 2 tablespoons hemp seeds
- In a large pot, combine the white miso paste, red miso paste, vegetable broth, tamari, mirin, and sake. Stir until the miso paste is dissolved.
- Bring the mixture to a boil, then reduce to a simmer. Add the nori, carrots, celery, peas, corn, quinoa, bell peppers, mushrooms, zucchini, goji berries, and hemp seeds. Simmer for 10 minutes.
- Serve the soup hot, with a sprinkle of hemp seeds on top.