Mother Earth Living

Savory Soy: Herbed Miso Soup

A simple yet elegant broth like this one is traditionally served in Japan for breakfast. Miso soup is full of antioxidants, is very low in fat and calories, and delicious any time of day.
By Elaine Gavalas
June/July 2001
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Serves 4.

  • 4 cups spring or filtered water
  • 2 teaspoons fresh ginger, minced
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 tablespoons miso paste (dark or light)
  • 2 tablespoons tofu, cut into small cubes
  • 1 scallion, very thinly sliced, for garnish

In a 1-quart saucepan, combine the water, ginger, carrots, and celery. Bring to a boil, then lower heat and simmer, covered, until vegetables are just tender, about 5 minutes.

With a measuring cup, remove 1/4 cup of liquid from the pot. Add the miso to the removed liquid and stir to dissolve. Stir the miso mixture back into the soup and add the tofu. Remove from heat; garnish with scallions and let stand for 2 to 3 minutes. Serve hot. (Do not cook the soup once the miso is added; this can destroy its beneficial properties.)








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