Vegetable Miso Soup | Cook for Your Life
Miso Soup

Vegetable Miso Soup

Rated 5 out of 5
5 out of 5 stars (based on 14 reviews)

Clock Icon for Prep Time 10 min prep
Clock Icon for Prep Time 25 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This miso soup is quick to make, easy to digest, and delicious. The sweetness of the snap peas contrasts nicely with the salty miso and savory mushrooms. Miso is a probiotic, and boiling will kill...


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

Chef Tips

This is a simple and versatile dish in which you can substitute different vegetables and types of miso.

Miso is a salty, savory paste that originated in Japan. It is made from soy, fermented and aged with varying amounts of added rice, barley or buckwheat among other grains. Miso can be used for sauces, spreads, marinades, and soups.

As a rule, the darker the color of miso, the deeper the taste, and the longer it has aged. The taste of miso can range from very light and almost sweet white shiro miso to earthy, pungent, dark brown hatcho miso. For this recipe try starting with sweet, white shiro miso.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society