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Protein Miso Soup Recipe 2026

Emily Carter
Protein Miso Soup Recipe combines tofu, miso paste, vegetables, and broth into a light yet protein-rich vegan soup.

Print Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 4 servings
Calories 160 kcal

Ingredients
  

  • 6 cups vegetable broth
  • 3 tbsp white miso paste
  • 1½ cups firm tofu cubed
  • 1 cup sliced mushrooms
  • ½ cup shredded carrots
  • 1 cup baby spinach
  • 2 tbsp sliced green onions
  • 1 sheet nori sliced thin
  • 1 tsp grated ginger

Instructions
 

  • Bring vegetable broth to a gentle simmer in a saucepan.
  • Add mushrooms, carrots, and ginger, cooking 4 minutes.
  • Stir miso paste with a little hot broth in a small bowl.
  • Pour dissolved miso mixture back into the pot.
  • Add cubed tofu and cook 3 minutes.
  • Stir in spinach until wilted.
  • Ladle soup into bowls.
  • Top with green onions and nori strips.

Notes

Nutritional values (per serving)

Calories: 160
Total Fat: 6g
Saturated Fat: 1g
Carbohydrates: 12g
Fiber: 3g
Protein: 14g

Vitamins and minerals (per serving)

Calcium: 20%
Iron: 15%
Vitamin A: 30%
Vitamin K: 25%
Magnesium: 10%

Additional notes / tips to enhance flavor

  • Avoid boiling miso to preserve flavor.
  • Add soba noodles for a heartier meal.
  • Use silken tofu for softer texture.
  • Add chili oil for gentle heat.
  • Garnish with sesame seeds for nuttiness.