Easy Miso Soup Recipe (With Veggies)

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Sometimes when the weather is chilly or you’re simply feeling under the weather, there is nothing better than a warm brothy soup. This miso soup combines nutrient-rich bone broth with the probiotic benefits of miso. And you get the benefits of vitamins and minerals from vegetables too. Make a big batch for the whole family or just one bowl for you!

What Is Miso?

Miso is a potent paste made out of fermented soybeans. But isn’t soy bad for you, you ask? Yes and no. Soy beans, like any legume, contain a large amount of phytic acid which interferes with nutrient absorption. They also contain phytoestrogens, which have their own negative side effects.

However, miso is fermented soy. Fermented foods contain bacteria which has eaten the sugars and starches present in the food. This process preserves the food and also gives it probiotics, enzymes, and additional vitamins. It makes the food more easily digested and the nutrients easier for the body to use.

There are several different colors of miso available, and all of them are just fine for soup making. Generally, the darker colored the miso, the stronger the flavor. I can usually find miso in the ethnic food section of my grocery store, but there are also some good organic options available online.

How to Make a Quick Miso Soup

To make miso soup, add a few teaspoons of miso paste is to a broth with spices and vegetables. Traditionally, dashi, the broth used for miso soup, is made with dried bonito (a type of fish) flakes and kelp. While you are welcome to do it this way, you can also use a good chicken bone broth like the one sold at Kettle and Fire.

Then, just top with additional seasonings, some vegetables, the miso, and sometimes a hard-boiled egg.

One note on adding the miso — it works best if you remove about ¼ cup of the warm broth from the pan and whisk in the miso paste with a fork before returning it to the rest of the soup. Once you add the miso, just warm the soup gently. Don’t boil it or you’ll destroy all the gut healthy bacteria in the miso!

If you’d like to try your hand at making dashi, the traditional fish and kelp broth for miso soup, this video is a good one.

No Time to Make From Scratch?

If you want to make life even simpler, Kettle and Fire also sells a delicious miso soup that’s all ready to go. Just heat it up and add any vegetables you like.

Homemade Miso Soup Recipe

It’s easy to make miso soup at home using a good chicken bone broth, miso paste, and vegetables.
Prep Time 5 minutes
Cook Time 10 minutes
Cool 5 minutes
Total Time 15 minutes
Calories 181kcal
Author Katie Wells


1 serving



  • In a small saucepan, combine the broth, minced garlic, onion powder, grated ginger, and sliced mushrooms.
  • Bring it to a boil, then reduce the heat and simmer 5 minutes.
  • Allow the broth to cool slightly.
  • Remove ¼ cup of the warm broth to a small bowl and whisk in the miso paste.
  • Return the broth/miso mixture to the pan with the rest of the broth.
  • Turn the heat on low and add the spinach, heating just until warmed.
  • Top with the green onion and hard boiled egg if desired.


Nutrition Facts
Homemade Miso Soup Recipe
Amount Per Serving (1.5 cups)
Calories 181 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 163mg54%
Sodium 820mg36%
Potassium 675mg19%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 17g34%
Vitamin A 1765IU35%
Vitamin C 8.7mg11%
Calcium 54mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.


Other vegetables you can add: baby bok choy, daikon, cabbage, kale, chard

Have you ever used miso? What do you do with it?


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Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


3 responses to “Easy Miso Soup Recipe (With Veggies)”

    1. Hannah Avatar

      Hi Julie I recently purchased from this brand The south River Miso company the miso was tested for me by a doctor who specializes in MSA (Meridian stress assesment) testing. It tested a perfect 50. This is the only miso brand they could recommend. Soy is one of the things you must be very very careful with how and where it is obtained . I hope this was helpful.

  1. Lauren Avatar

    4 stars
    I know miso naturally has a high sodium content plus then you’re adding more sodium with the broth. The Hikari brand notes their white miso has less sodium than their red. Would I be losing health benefits from using the white miso which I knows has a much shorter fermentation time? I’d love to have my kids start enjoying miso but 820 mg is 1/3 of what is generally recommended for children. Having lived in Japan, I am eager to incorporate this into our diet but just want to be cautious of the sodium content. Thanks for any tips and information about different types of miso.

4.50 from 2 votes (1 rating without comment)

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