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Mushroom Miso Soup

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Mushroom Miso Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, one pan, vegan, vegetarian
Calorie: 100-200, Under 200
Protein: 10-20g
Fiber: 5-10g
Servings: 2
Calories: 199kcal


  • 3 cups Water
  • 1 cup Vegetable Broth
  • 1 1/2 cups Shiitake Mushrooms (sliced)
  • 6 ozs Tofu (drained, rinsed and cut into cubes)
  • 1 tsp Ginger
  • 1 tbsp Tamari
  • 3 tbsps Miso Paste
  • 2 cups Kale Leaves (roughly chopped)
  • 2 stalks Green Onion (optional, sliced)


  • Add the water and broth to a medium sized pot and bring to a boil. Reduce to a simmer, and add the mushrooms. Cook for 4 to 5 minutes.
  • Add the tofu, ginger and tamari and ensure the broth is lightly simmering. Continue cooking for 2 to 3 minutes more.
  • In a small bowl, add the miso paste, and ladle in some of the hot broth and whisk. Add the miso mixture to the pot and stir to combine. Add the kale leaves and simmer for 1 minute more.
  • Divide the miso soup into bowls and top with green onion, if using. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • Serving Size

    One serving is approximately 2 cups.
  • More Flavor

    Add sesame oil once finished cooking.
  • Additional Toppings

    Add noodles, or some nori to the soup when finished cooking.
  • No Vegetable Broth

    Use water instead and increase the amount of miso slightly for more flavor.
  • Miso Paste

    This recipe was developed and tested using white miso.


Serving: 2g | Calories: 199kcal | Carbohydrates: 26g | Protein: 15g | Fat: 7g | Cholesterol: 0mg | Sodium: 2103mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1754IU | Vitamin C: 22mg | Calcium: 343mg | Iron: 3mg

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