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Asian Miso Soup

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Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


1 sweet potatoes, or yams
cut into 1/2 inch slices
1 small lotus root
cut into 1/2 inch slices
2 sheets bean curd sheets
slice into 1/2 inch strips
6 noodles
sweet potato, 6 small bundles
4 mushrooms
king oyster, or button, cremini, sliced
1 cup bok choy
ends trimmed and seperated
4 cups water
3 tablespoons miso paste
or to taste
½ tablespoon rice vinegar
or to taste
1 teaspoon sesame oil
or to taste


Add the water with miso paste into a large bot, and bring to a boil.

Add all the sliced vegetables and bean curt sheets except bok choy into the boiling water.

Stir well and boil for about 5 minutes. Stir in bok choy and boil another 2 minutes.

Remove the pot from the heat, and stir in some rice vinegar and sesame oil.

Divide among the serving bowls and serve with kamichi if needed.


* not incl. in nutrient facts

Add review




Ottawa, Canada
 10 months ago

Where do the bean curd sheets come into play in the recipe?

Nutrition Facts

Serving Size 573g (20.2 oz)
Amount per Serving
Calories 7928% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 219% Vitamin C 20%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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