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The Whole Foods Kosher kitchen

Miso Soup with all the Fixins’ Recipe

Posted on 13th of December, 2010 by Lévana

Miso Soup with All the Fixin's Recipe

Miso Soup

Miso soup is a marvel: Quick is not even the word: By the time it comes to a boil, it’s done, a whole pot full of Miso Soup. It’s also an incredibly nutritious and versatile low calorie treat. I am giving you here a basic miso soup recipe, but I am including as many variations as I can think of, and let you play with it and get another exciting miso soup each time. It will all be ready as soon as it comes to a boil. The miso, shitaki, ginger, toasted sesame oil, bottled hot sauce and scallions are a constant with all variations.
You may never go back to the Chinese restaurant miso soup variety, unless you do, once in a blue moon, as I do: order it to your specifications: No canned veggies please! Banish the canned baby corn, bamboo shoots and water chestnuts: who needs it? Instead spread the fresh good stuff thick: fresh mushrooms, broccoli, zucchini, snow peas, and so on.

My own festive miso soup additions: Would you believe not only do I serve miso soup to guests on Yom Tov, but I prep all my veggies in advance, then whip it up sometime between Netilat Yadaiim and first course: a few minutes! I am throwing into the basic soup coconut milk, sake and mock crab (see recipe variations below)

Read about MSG before you get tempted to throw it in!


2 quarts (8 cups) water

1 pound shitake mushrooms, caps only, sliced thin

1 pound firm or extra-firm tofu, cuts in small cubes

1 bunch Swiss chard, leaves only, cut into ribbons

1 cup miso paste, dark for a stronger taste, white for a milder taste

2-inch piece ginger, grated

1/4 cup toasted sesame oil

1 tablespoon bottled hot sauce, or more to taste

4 scallions, sliced very thin


Bring all but last ingredient to a boil, then turn off the flame. Stir in the scallions. Serve hot. Makes a dozen ample servings.

Miso Soup Variations:

  • Choose from: Sliced celery, sliced zucchini, sliced carrots, frozen corn kernels, sliced nappa cabbage, sliced bok choy, etc… Nothing canned whatsoever please! Proceed as above.
  • Throw in a nice handful or two of rice noodles or soba noodles, left whole (get ready for slurping) or cut into smaller pieces (no slurping). Proceed as above.
  • Throw in a handful of seaweed: Crumbled nori, wakame, arame, hijiki. Proceed as above.
  • Include 3-4 cups either cubed chicken breasts or fish: they will cook in the same time the soup does. Proceed as above.
  • Add bright green vegetables such as snow peas, spinach leaves, watercress leaves, asparagus sections, broccoli spears or string beans all the way at the end of cooking, after the soup comes to a boil, so that they retain their bright color.
  • Throw in a 15 ounce can of coconut milk for a richer soup. Proceed as above.
  • Throw in a cup of sake for added punch. Proceed as above.


Filed under: Asian Recipes, Gluten Free Recipes, Kosher Food, Kosher Ingredients, Kosher Natural Foods, Kosher Recipes, Kosher Whole Foods Recipes, Lean Classics Recipes, Miso Paste Recipes, Miso Soup Recipes, Mock Crab Recipes, Monosodium Glutamate, MSG, Natural Foods Recipes, Pareve Recipes, Shitaki Recipes, Soup Recipes, Vegetarian Recipes

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4 Questions

  1. Irene, on Said:

    Regarding the Miso Soup with All the Fixings (which looks delicious), one of my sons has a severe allergy to sesame (and tree nuts). Can you please tell me… Can I leave out the sesame oil or can I substitute something for sesame oil? (I know it will not taste the same… and I could pick another recipe, but I know my family would LOVE this soup.)

    • Lévana, on Said:

      Irene I would say play around with some good olive oils, one of them is sure to taste great in the soup. I say, why deprive yourself of miso soup, which is so delicious and good for you, because one ingredient is off limits? Granted, the sesame oil is terrific here, but if you can’t have it you can’t, end of story! Let me know how your adaptation comes out.