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Breakfast Miso Soup


In Japan, miso soup is a traditional breakfast food–sipped hot, directly from the bowl. It is incredibly simple to prepare and can be put together in roughly the same amount of time it takes to brew a cup of tea. You can transfer the soup to a wide-neck thermos and take it to work for a nourishing mid-morning break as well. Miso has numerous health benefits, but is especially renowned for its probiotics properties, which help balance intestinal flora. It also contains good amounts of vitamin B12.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


1 cup water
or vegetable broth
1 tablespoon miso paste
light-coloured, shiro miso
2 tablespoons silken tofu
1 each scallions, spring or green onions
finely chopped
1 x wakame flakes
a few pieces, soaked for 15 minutes


Heat the water or broth until it boils.

Place the miso in a generously sized single-serving bowl, and pour in about one third of the hot water or broth.

Stir until the miso dissolves fully and the mixture becomes smooth.

Add the remaining hot liquid, along with the tofu, spring onion and wakame.

Serve right away.


To preserve the enzymes in the miso it should not be boiled, but heated gently or added to hot water to dissolve.

To make the miso soup a more substantial meal try adding some soba noodles or additional vegetables.

adapted from molliekatzen. com


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 927% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 163mg 7%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 1%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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