Miso Soup

Miso Soup
Staff Writer
Miso Soup

Molly Aronica

Miso Soup

When it comes to creating a rich and balanced soup, the trick to keep in mind is always make sure you're developing layers of flavor. This starts with the broth and should be carried through to the garnishes. This  miso soup begins with a simple kombu-based dashi (Japanese broth), then various flavors are added (soy sauce, ginger, Sriracha sauce, rice wine vinegar, and sake), followed by white miso, the main ingredients (tofu, shiitake mushrooms, kale, and sautéed scallions), and finally topped with a sprinkle of diced fresh scallions.

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Add 2 quarts of water and the kombu to a large pot; let it soak for 30 minutes, then bring to a simmer for 10 minutes over medium-low heat. Remove the kombu from the water and discard, then take a cup of water from the pot and set aside. Add the soy sauce, sake, rice wine vinegar, Sriracha, and ginger to the remaining water and increase the heat to medium. 

Meanwhile, whisk the miso paste into the reserved water until smooth, then pour the mixture into the pot and let everything cook for another 5 minutes. While the soup is cooking, sauté half of the scallions in a tiny bit of oil until crispy, then set aside.

Add the tofu, mushrooms, kale, and cooked scallions to the pot and cook just until everything is warmed through. Ladle the soup into bowls and garnish with remaining fresh scallions. 


Calories per serving:

243 calories

Dietary restrictions:

High Fiber Sugar Conscious, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, Kosher

Daily value:



  • Fat 11g 18%
  • Carbs 17g 6%
  • Saturated 2g 9%
  • Fiber 6g 24%
  • Sugars 3g
  • Monounsaturated 2g
  • Polyunsaturated 6g
  • Protein 23g 45%
  • Sodium 967mg 40%
  • Calcium 861mg 86%
  • Magnesium 118mg 29%
  • Potassium 610mg 17%
  • Iron 5mg 26%
  • Zinc 3mg 20%
  • Phosphorus 323mg 46%
  • Vitamin A 135µg 15%
  • Vitamin C 35mg 58%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 113µg 28%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 223µg 279%
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