Secretly Healthy Japanese Miso Soup

by | Mar 25, 2023 | Gluten-free options | 0 comments

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!

Tips and Variations:
  • 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.
A bowl of Japanese Miso Soup with an array of colorful vegetables and seaweed floating in a steaming broth.

Secretly Healthy Japanese Miso Soup

Discover the secret to a healthy, delicious Japanese Miso Soup. #japanesecuisine #misosoup #healthyrecipes
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 4


  • 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.


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