Red Miso Soup with Vegetables

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog


  • 1 large piece of kombu
  • 6 cups water
  • 5 garlic cloves, smashed
  • ¼ cup ginger root, peeled
  • 1 ½ cups carrots, sliced
  • 2 cups chard, chopped
  • 1 teaspoon olive oil
  • 1 cup white beech mushrooms
  • 2 cups zucchini, sliced
  • 4 tablespoons red miso
  • 3 cups firm tofu, cubed
  • 1/4 cup scallions, chopped
  1. In a large stockpot, combine kombu and water. Simmer on medium for 30 minutes.
  2. Discard kombu, adding garlic and ginger to broth. Simmer on medium for 30 minutes.
  3. Discard garlic and ginger, adding carrots and chard to broth. Simmer for 5 minutes.
  4. Meanwhile in a small skillet over medium heat, add olive oil and mushrooms, sautéing until golden.
  5. Add zucchini to broth. Simmer 5 minutes until just tender.
  6. Meanwhile, add miso paste to a small bowl. Temper miso with ½ cup of hot broth, stir until dissolved. Add tempered miso to stockpot, stir until combined.
  7. Add cooked mushrooms and tofu.
  8. Remove from heat. Top with scallions & serve immediately.

Naturally low-carb & gluten-free.

Nutritional Info for 1 serving (1 cup):

Calories: 94, Fat: 3g, Carbs: 9g, Fiber: 2g, Sugars: 4g, Protein: 9g

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