summer miso soup anti-cancer recipe- cook for your life

Summer Miso Soup

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Clock Icon for Prep Time 40 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients
This light Summer Miso Soup is extraordinarily simple to make, easy to digest, and totally delicious. The sweetness of the snap peas is in wonderful contrast to the pungent, salty miso and savory mushrooms....


  • 6 cups low sodium vegetable stock
  • 2 bay leaves
  • 3 spring onions or scallions, thinly sliced
  • ¼ cup miso
  • 1 cup sliced shitake mushrooms
  • 1 (16 ounce) package silken tofu, diced
  • 1 cup snap peas
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

Nutrition Facts


143 cals


6 g

Saturated Fat

1 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

2 g


12 g


4 g


4 g


13 g


1231 mg


  1. In a large pot over medium heat, add vegetable stock, 2 cups water, bay leaves and spring onion. Bring to a boil and reduce to a simmer.
  2. Put the miso in a medium bowl and gradually whisk in 1 cup of the hot stock until well blended. Set aside.
  3. Add mushrooms, tofu, and snap peas to the simmering stock. Simmer about 10 minutes, or until the tofu is warmed through and the vegetables bite tender.
  4. Stir in the reserved miso and stock mixture and heat through without boiling. Season with soy sauce, salt and pepper to taste. Serve.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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