This super simple miso soup is packed with immune boosting ingredients like ginger, garlic, lots of fresh herbs, and antioxidant-rich veggies. You are essentially making a sort of curry from scratch in the blender and that acts as the flavor base for the soup. Stir in any protein or veggie that you’d like – my favorite immune-boosting combo is bell pepper, mushrooms, broccoli, and carrot. I highly recommend topping with a soft-boiled egg (see recipe note).

Ingredient Highlight

Miso paste! Miso means “fermented beans” in Japanese and is typically made using fermented soy beans and/or grains. It packs in lots of umami-rich flavor, making it great for dressings, sauces, soups, and marinades. It’s also rich in probiotics, B vitamins, vitamin E, vitamin K, and folate.

Servings 4 People
Prep Time 15 minutes
Cook Time 11 minutes

Ingredients

  • 8-10 oz noodles (rice, soba, or wheat noodles work)
  • 8 cups water, divided
  • ¼ cup mellow white miso paste
  • 1 bunch scallions, green and white parts separated, thinly sliced
  • 2 inch knob ginger, peeled, chopped
  • 4 cloves garlic
  • 1 bunch cilantro, stems chopped off*
  • 2 tbsp soy sauce or tamari
  • 8-16 oz extra firm tofu, cubed**
  • 5 cups chopped veggies (carrots, broccoli, mushrooms, bok choy, bell pepper, greens)***
  • 1 tbsp lemon juice
  • Fresh herbs (cilantro, green scallions)
  • 4 soft-boiled eggs (optional)****
  • Sriracha (optional)
  • *Just cut the bottom ⅓ of the cilantro bunch off to add to the blender (stems and some leaves). Save the rest for topping.
  • **I don’t like a ton of tofu in soups, so I just add about 8 oz (half a block), but add as much as you like. You can sub the tofu with cubed chicken thigh or breast (about 1 lb) or raw shrimp.
  • ***If adding greens like kale or spinach, add in at the end with the lemon juice.
  • ****If not adding an egg, add avocado or drizzle your soup with some sesame or olive oil. You need a little fat to absorb all of those nutrients!

Instructions

  • Cook your noodles according to the package instructions. Drain, rinse with cold water, and set aside.
  • Add 1 cup water, miso, white parts of the scallions, ginger, garlic, and cilantro stems to blender and blend on high until totally smooth.
  • In a medium to large pot over medium heat, add the miso mixture and simmer for about 1 minute, stirring constantly.
  • Stir in the remaining 7 cups water and soy sauce. Add the tofu and veggies, then cover and increase the heat to high to bring to a boil. Give it a stir, then reduce the heat to low and simmer, covered, for 10 minutes, or until the veggies are just tender.
  • Stir in the lemon juice. Taste and add more salt or soy sauce, if needed. Add noodles to a soup bowl and ladle the soup over top. Top with fresh herbs, a soft-boiled egg (if using), and sriracha (if using).

Items you can prep ahead (optional)

  • Thinly slice 1 bunch scallions (separate light green/white parts from dark green)
  • Make miso mixture in blender
  • Chop 5 cups veggies
  • Soft-boil 4 eggs (if using)
  • Cook noodles
  • Make the soup

Substitutions:

  • You can sub the tofu with cubed chicken thigh or breast (about 1 lb) or raw shrimp.
  • Use noodles or rice in the soup. Rice is a lot easier to eat. Noodles require chopsticks (or a fork) and spoon!
  • If you don’t have scallions, you can substitute 1 medium shallot for the white parts of the scallions and skip the green parts (use cilantro).

Storage:

  • Store leftovers in an airtight container in the fridge for up to 6 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • Warm the soup up on the stove or in the microwave. Serve with noodles or rice. Top with a soft-boiled (or fried) egg, lots of herbs, and a squeeze of lime and sriracha (if you’d like). 
  • I love eating this soup for a savoury, easy to digest breakfast.

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