Immunity Building Miso Soup
Boost your wellness with this hearty and nourishing Immunity Building Miso Soup, a perfect blend of traditional Japanese flavors and health-enhancing ingredients. Crafted with a rich dashi base made from kombu and optional bonito flakes, this soup is layered with umami-packed white miso paste, fresh ginger, and garlic—ingredients known for their immune-boosting properties. Vibrant shiitake mushrooms, tender spinach, and golden slices of carrot add a medley of textures and vitamins, while firm tofu provides a protein-rich boost. Finished with a drizzle of sesame oil and a sprinkle of fresh green onions, this soothing soup is both comforting and functional, ready in just 30 minutes. Whether you're fending off a cold or simply craving a wholesome meal, this miso soup is the ultimate bowl of health and flavor.
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Recipe Information
Ingredients
- 6 cups Water
- 1 piece Dried kombu (seaweed)
- 1 cup Bonito flakes (optional for non-vegetarian dashi)
- 4 tablespoons White or yellow miso paste
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 medium Carrot, thinly sliced
- 6 medium Shiitake mushrooms, sliced
- 2 cups Baby spinach
- 1 cup Firm tofu, cubed
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Sesame oil (optional)
Instructions
Pour 6 cups of water into a medium-sized pot and add the dried kombu. Heat over medium-low heat and let it simmer gently for 5 minutes. Do not boil.
If using bonito flakes, remove the kombu, add the bonito flakes, and let simmer for another 5 minutes. Strain the dashi stock to remove any solids, then return it to the pot. If you want a vegetarian option, skip the bonito flakes and leave the kombu in for the remaining simmering time.
Reduce the heat to low and ladle about 1/4 cup of the hot dashi stock into a small bowl. Whisk the miso paste into the bowl until fully dissolved, then return the mixture to the pot.
Add the grated ginger, minced garlic, thinly sliced carrots, and shiitake mushrooms to the pot. Simmer for 8-10 minutes, or until the vegetables are tender.
Add the cubed tofu and baby spinach to the soup and let it cook for another 2-3 minutes until the spinach wilts and the tofu is heated through.
Taste the soup and adjust seasoning if needed. You may add a dash of sesame oil for extra flavor.
Ladle the soup into bowls and top with sliced green onions. Serve hot and enjoy this immunity-boosting miso soup!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 11.7 g | ||
| Protein | 216.5 g | 433% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2092 mg | 161% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
