Description
Immune-Boosting Miso Soup with Veggies is a light, nourishing soup packed with garlic, ginger, mushrooms, leafy greens, and miso paste—all known to support immune health and gut balance. This plant-based, umami-rich soup is perfect for cold weather, wellness routines, and easy weeknight meals.
Ingredients
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1/2 cup sliced mushrooms (shiitake or cremini)
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1 carrot, sliced
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4 cups low-sodium vegetable broth
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2 tablespoons white or yellow miso paste
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1 tablespoon tamari or soy sauce
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1 cup chopped spinach or kale
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1 green onion, sliced
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Optional: tofu cubes or shredded chicken
Instructions
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Heat sesame oil in a medium pot over medium heat.
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Add garlic and ginger; sauté for 1–2 minutes until fragrant.
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Stir in mushrooms and carrots, cooking for 4–5 minutes until slightly softened.
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Pour in vegetable broth and bring to a gentle simmer.
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In a small bowl, whisk the miso paste with a ladle of warm broth until smooth, then stir the mixture into the pot.
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Add tamari and chopped greens. Simmer for 2–3 more minutes until greens are tender.
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Remove from heat, stir in green onions, and add optional tofu or chicken if desired.
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Serve hot and enjoy immediately.
Notes
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Avoid boiling miso to preserve its probiotic benefits.
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For extra protein, add tofu or shredded rotisserie chicken.
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Use gluten-free tamari for a fully gluten-free soup.
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Great for meal prep—store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup / Wellness Recipe
- Method: Stovetop
- Cuisine: Japanese-Inspired
