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Loaded Miso Soup

Updated: Apr 9

This is for 1 serving

The key to this recipe is slicing everything thin. By doing so, the veggies with "cook" and soften with the heat of the water (once the water boils, we remove the pot from the heat). This is another easy recipe to pull together easily as these are all staples in my kitchen. Great as a light meal or when someone is feeling under the weather.

2 cups of boiling water

2 tablespoons white miso

1 small carrot, thinly sliced

3-5 shiitake caps, thinly sliced (other mushrooms work too)

2 scallions, thinly sliced

1 handful of greens (spinach, nettle, baby kale) (optional)

1/4 cup of firm tofu, cut into cubes (optional)

1 strip of kombu, broken into 1" pieces (optional)

bean sprouts (optional)

Bring the water to a boil, remove from the heat and mix in the miso until incorporated. Add all of the rest of the ingredients. Cover the pot for a minute and allow the veggies to soften with the residual heat.


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