Miso Soup

From Being Vegan | Soups | Japanese

Miso soup consists of a soup, flavored with wakame seaweed and miso, a condiment made from soybeans and other grains, such as barley or rice, fermented by the action of a particular fungus.


cal Calories 135kcal

fat Total Fat 7g

Low sat-fat Saturated Fat 1g

chol Free Cholesterol 0mg

High sodium Sodium 681mg

Low carbs Total Carbohydrate 13g

Serving size 398g Calories from fat 64kcal Fiber 3g Protein 7g Sugar 4g
4 servings


  • 4 1/4 cups water
  • 1 seaweed (Wakame) (a sheet of about 3 inches)
  • 1 leek
  • 5 1/3 oz carrots
  • 1 tbsp oil
  • 1/3 oz ginger
  • 7 1/4 oz tofu
  • 2 1/4 oz miso
  • 1 3/4 oz daikon
  • salt


  1. Soak the wakame seaweed sheet in cold water. Clean the daikon popping the top and bottom, remove the peel with a vegetable peeler and cut finely into small pieces. Peel the carrots and cut into small pieces also, browse the leek from the outer leaves, remove the green part and cut finely. Peel the ginger and divide it into small pieces.
  2. Squeeze the seaweed, now softened, and cut finely.
  3. In a large pot, cook the vegetables with a little olive oil for about 10 minutes. Also add the wakame seaweed, then cover the vegetables with water.
  4. Let it cook well for about 15 minutes.
  5. Meanwhile, cut the tofu into small pieces of approximately 2/5 inches.
  6. Pick up a ladle of broth from the soup and use it to dissolve, in a small bowl, miso.
  7. Add the dissolved miso soup, tofu, then turn off, stir the soup and here is ready.
  8. Let cool five minutes and serve hot.


  • Add salt only after tasting. Miso is very salty and you risk ruining your masterpiece.

If you can’t find the ingredients, try here:

More about miso:

More about tofu: