This Easy Vegan Homemade Miso Soup Recipe is a healthy simple miso soup that can be served for lunch, as a snack, or a pre-dinner appetizer. Japanese Soup with Tofu has many health benefits, including improved digestion. Information is provided on calories for this clear soup.
If you’re wondering what you can eat to help improve your digestion this Spinach Miso Soup recipe is a good start. It’s simple to make, easy on the digestive system, and pretty tasty too.
What is Miso?
Miso (pronounced MEE-so) is a Japanese fermented paste. When I first heard of it, I bought the only thing I could find which was a little bag of black goo. It had a super-strong taste and I didn’t like it at all.
In the meantime I’ve discovered white and yellow miso which has a much more subtle (and addicting) flavor. I now put it in my salad dressings, soups, and ice cream.
Miso is a fermented paste made mostly from soybeans. Of course, soybeans are also combined with a grain, such as rice or barley. The fermentation process can vary in length, changing the depth of flavor in each type of miso paste. I most often use a white or yellow miso paste in my kitchen.
I agree with Bon Appetit that Miso is a secret weapon that should be in every kitchen! Use miso to add umami to many of vegan dishes, like when creating a vegan ricotta for my vegan lasagnas. You can find miso in refrigerated health food sections of many grocery stores and health food stores.
What is Miso Soup Made of?
Look, a lot of traditional miso soup recipes are made with meat like sardines. However, you can make vegan or vegetarian miso soup. It’s made using a variety of vegetables, like mushrooms or spinach, vegetable broth, and, of course miso.
If you’d like a fishier taste to your vegan miso soup, simple chop up half of a sheet of nori (the sheets you use for sushi) and add that to your broth.
See the steam rising from the bowl of Miso Soup from paste?
How to Make Miso Soup with Miso Paste
It’s easy to make this miso broth. Simply, combine the water and vegetable stock in a saucepan over medium heat. Once the liquid is warm, pour 2 – 3 tablespoons of it into a small bowl and add the miso. Stir it a bit to help the miso paste soften. Set aside.
Then take about 3/4 cup of the warm vegetable stock mixture and pour it into a food processor along with the ginger and spinach.
Pulse for several seconds. You can choose the texture you want for your spinach. I liked leaving some of the texture of the spinach so I pulsed for only a few seconds. But if you’d like a more smooth appearance, pulse the mixture a little longer.
Now add the softened miso paste mixture, the spinach mixture, the carrots and tofu to the vegetable stock mix. Stir that over medium heat for about 10 minutes. Just be careful not to boil the soup once you’ve added the miso.
How Healthy is White Miso Soup?
I love the tangy flavor of White Miso Soup. Miso offers one of our six types of taste, umami. But I didn’t start out liking it. Maybe that’s because I couldn’t even pronounce it correctly.
Miso soup is a low calorie soup that is full of nutrients, such as protein, folic acid and more. Also, because miso is a fermented food, miso provides beneficial bacteria for improved gut health and digestion.
Here’s a nutritional estimate for each serving of this miso soup recipe:
Calories: 137 Protein: 12g Carbs: 8g Fat: 6g Fiber: 2g Net Carbs: 6g
I have only good things to say about the health benefits of spinach. It’s a superfood! I want to include as many superfoods in my diet as I can in 2012. Maybe then I can become SuperMarly! It’s a stretch, but we have to dream big!
- 1 cup water
- 1 cup vegetable stock
- 1 tablespoon white miso
- 1/4 teaspoon minced fresh ginger
- 1 cup fresh spinach
- 1/4 cup minced carrots
- 1 cup cubed tofu
- Combine the water and vegetable stock in a sauce pan over medium heat.
- Once the liquid is warm, pour 2 – 3 tablespoons of it into a small bowl and add the miso.
- Stir it a bit to help the miso paste loosen up a little. Set aside.
- Then take about 3/4 cup of the warm vegetable stock mixture and pour it into a food processor along with the ginger and spinach. Pulse for several seconds. You can choose the texture you want your spinach. I liked leaving some of the texture of the spinach so I pulsed for only a few seconds. But if you’d like a more smooth appearance, pulse the mixture a little longer.Now add the miso mixture, the spinach mixture, the carrots and tofu to the vegetable stock mix. Stir that over medium heat for 10 – 15 minutes. Just be careful not to boil the soup once you’ve added the miso.