Miso Soup for Breakfast Recipe

By
Stephanie Lang, MS, RDN, CDN
Stephanie Forsythe, MS, RDN, CNSC, is a registered dietitian nutritionist who has developed recipes and blog content for Savor Health.
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Stephanie Lang, MS, RDN, CDN
Medically reviewed by
Medically reviewed by Richard Fogoros, MD on March 15, 2017
Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor.
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Richard Fogoros, MD
Updated on September 20, 2019
Miso Soup
Stephanie Lang, MS, RDN, CDN
Total Time: 10 min
Prep Time: 5 min
Cook Time: 5 min
Servings: 1

Nutrition Highlights (per serving)

165 calories
8g fat
15g carbs
12g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving  
Calories 165
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 709mg 31%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 5g  
Includes 0g Added Sugars 0%
Protein 12g  
Vitamin D 0mcg 0%
Calcium 190mg 15%
Iron 3mg 17%
Potassium 427mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Step out of your breakfast rut and try a steaming bowl of miso soup to kick off your morning meal. A typical American breakfast tends to be high in added sugar and/or saturated fat. This soup, on the other hand, is lean, light, and full of good-for-you ingredients.

Miso paste is made from fermented beans and sometimes grains, and like yogurt, it is full of live, active cultures. Keep a small tub of miso paste in your refrigerator; it keeps fresh for a long time and is a great addition to salad dressings, soups, and even popcorn. A soothing miso based "broth" makes a quick and easy base for almost any vegetable and protein.

This single serving recipe uses chopped scallions, shredded carrots, and a handful of chopped soft tofu for body and protein.

Ingredients

  • 10 ounces water
  • 2 small scallions, finely chopped
  • 1/4 medium carrot, shredded
  • 1 tablespoon white miso paste
  • 1/2 cup soft tofu
  • 1 teaspoon toasted sesame seeds

Preparation

  1. Bring the water, scallions, and carrot to a boil. Reduce heat to a simmer.

  2. Place the miso paste in a small bowl and ladle a quarter to half a cup water into the bowl. Stir quickly with a fork or whisk until no clumps remain.

  3. Pour the mini bowl of miso and water into the pot of water.

  4. Add the tofu and sesame seeds and stir. Pour into a bowl or mug and serve.

Ingredient Variations and Substitutions

Do you love miso soup? Turn it into a more robust meal by adding in some cooked soba or whole wheat noodles or a scoop of cooked brown rice. Stir in steamed broccoli or bok choy, and you can even add a ramen-style boiled egg for additional protein.

Cooking and Serving Tips

A lot of cultures around the world eat savory breakfasts. Branch out and try eating leftovers from last night's dinner for breakfast, or include more beans, tofu, or even chicken and fish at the breakfast meal. You may feel more satisfied with a more robust morning meal. Plus, it is a great way to cut down on added sugars and maybe even get an additional serving of veggies!

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