Vegetable Miso Soup

Here's a Japanese soup that is you can made at home. Look for miso and nori (paper-thin sheets of seaweed used for sushi) at Asian or health food stores. Because miso settles, have guests stir their soup before eating.

Vegetable Miso Soup


Quantity Ingredients
6 cups (1.5 L) vegetable stock
6 cups (1.5 L) water
1/2 cup (125 mL) medium soybean miso
1 Pkg (12 oz/375 g) extra-firm tofu, cut in 1/4-inch (5 mm) cubes
2 cups (500 mL) sliced mushrooms
1 sheet nori (optional)
2 carrots, sliced
3 cups (750 mL) broccoli florets


1. In large saucepan or Dutch oven, bring vegetable stock and water to boil. Dissolve miso in 1/4 cup (50 mL) water; whisk miso mixture into pot. 2. Stir in cubed tofu and sliced mushrooms; reduce heat to medium-low and simmer for 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight containers for up to 2 days. Reheat to continue with recipe.) 3. If using nori, cut sheet into 3- x 1/4-inch (8 cm x 5 mm) strips with scissors; add to stock mixture in pot. 4. Add sliced carrots and broccoli florets; cook for about 5 minutes or until broccoli is tender-crisp. Serves 8 (1-1/2 cup servings) Nutrition Information Per serving: about 105 cal, 8 g pro, 4 g total fat (1 g sat. fat), 11 g carb, 3 g fibre, 0 mg chol, 1,128 mg sodium. % RDI: 9% calcium, 12% iron, 48% vit A, 23% vit C, 14% folate.