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Fast and Satisfying Miso Soup


As the name implies, this soup is quick and easy, making it an ideal entree when time is short. It is also warming, nourishing and an excellent companion for rainy and cold Pacific Northwest winter days. Just one serving has more than half of your daily fiber needs, thanks to the brown rice and veggies. Nori (and all sea vegetables) also is a great source of iodine, a nutrient needed to form thyroid hormone.


4 cup
4 cup
low-sodium vegetable broth
1 cup
carrot, thinly sliced
3 cup
cabbage, finely shredded
1 inch
piece of ginger root, peeled
1⁄2 cup
miso paste
2 cup
brown rice, precooked
1 1⁄3 cup
tofu, diced
4 tbsp
green onions, finely sliced (green parts only)
  to taste
nori sheets, crumbled (optional)
2 cup
spinach, washed, dried and roughly chopped


In a large stockpot, combine the water and vegetable stock and turn heat to medium low. Add the carrot, cabbage and ginger to the pot. Simmer until the vegetables are tender, about 8-10 minutes.

While the vegetables are simmering, assemble four bowls. Add 1/2 cup cooked rice, 1/3 cup diced tofu, 1/2 cup spinach and 1 tablespoon green onion to each bowl.

When the vegetables are tender, turn the heat off and discard the ginger. Add the miso paste and stir until it is incorporated and no chunks remain. Divide the soup and vegetables among four bowls. Let the miso sit for 5 minutes before serving. Top with the desired amount of crumbled nori.

Bowl of Miso Soup


2-cup servings
SourceCopyright 2012. M. Boucher, original recipe.
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes