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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