Red Miso Soup with Vegetables

Jennifer Shun is the parent of a type 1 diabetic teen and is the author of For Good Measure, which features low-carb, farm-to-table California cuisine — a resource with specific ingredient lists and nutritional data geared to people living with diabetes. Click here for the original recipe and notes.


  • 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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