Hearty Country Miso Soup

Hearty Country Miso Soup - From Canned-Time.com

 I fell in love with Miso soup at the same time I fell for sushi.   I love how simple the flavors are.  But being the Super Soupista that I have become since going Vegan, I just had to throw in some other goodies when I mixed up my first homemade batch of Miso.

My husband and I spent last Saturday afternoon perusing our Asian Market to gather up all the items we’d need to try our hand at homemade sushi.  Making our first Miso just went along naturally with the whole ‘Sushi Shin-dig’.  The sushi went so well we wondered why we’d been paying so much in the restaurants for it?  It was so fun getting everything laid out on the table and rolling up our favorite things inside.  More on that soon but this Miso soup was a simple part of our Asian meal, and probably the most nutritious as well.

Hearty Country Miso Soup - From Canned-Time.com

 I’m not someone who has limited my Soy intake as some do but there are non-soy Miso products as well.  If you do use Soy Miso, choosing a good organic brand can greatly improve the health benefits for you.

If you’re not into Tofu, this one is not for you and there’s lots of other healthy soups around Canned-Time.com but if you’d love to try a great bowl of goodness….it’s worth a try.


Hearty Country Miso Soup



4 Cups Water

1/4 Cup Nutritional Yeast

1 – 2 Celery Stalks cut into diagonal slices

2 Red Potatoes diced

1 Cup chopped Cabbage

1/2 sheet Nori crumbled

Pinch of Red Pepper flakes

Splash of Chili Oil

2 – 3 Tbs.  Seasoned Rice Vinegar

1 Cup Shiitake Mushrooms, sliced thin

1 Cup Tofu Noodles or diced drained Tofo

Tamari or Soy Sauce to taste

Green onion or chives for garnish

  • 1/2 Cup total White Miso Paste (see instructions for serving)  or Rice or Barley Miso for Non Soy version

 Combine all ingredients except for the Miso paste in a pot and simmer for about 30 minutes or until the potatoes are tender.  

When serving, fill soup bowls and then dissolve 1 Tbs. of Miso paste into each soup bowl.  Makes 3 – 4 16 oz. servings.  Store in the fridge and add Miso to additional bowls only right before serving to avoid Miso lumps in the soup.

Hearty Country Miso Soup - From Canned-Time.com

 Other wonderfully delicious and nutritious soups around the Web:

Cheezy Spinach Almond Soup from The Sunny Raw Kitchen

Carrot Miso Soup from The Simple Veganista

Vegetarian Hot and Sour Soup from Cannella Vita


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6 thoughts on “Hearty Country Miso Soup

  1. narf77

    Not sure why you are giving us this recipe when you must be sweltering away but it is MOST appreciated by this shivering little vegan who is currently wrapped up in a blanket at 5.24am on a wintery Saturday morning 🙂 Hugs from Tassie (gotta get some warmth SOMEHOW! 😉 )

    1. Angela @ Canned Time Post author

      Too funny! Sorry it’s so chilly there but it’s pay back for all those days you were basking in the sun while we shivered waiting for Spring Temps. It’s actually only in the 70’s today here and just gorgeous. Bundle up, hot days are bound to be back before you’re ready 😉

  2. Pingback: Miso Soup-remo! « Jali Henry Personal Trainer

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