High Protein Veggie-Packed Miso Soup
This High Protein Veggie-Packed Miso Soup is one of my favorite easy breakfasts when I want something warm and nourishing. It’s packed with tofu, egg, mushrooms, zucchini, and wakame. In one bowl of soup, you get plenty of vegetables, plus 24 grams of protein first thing in the morning. It’s delicious enough just served with hot rice and kimchi on the side! But, it’s also amazing as a soup addition to any dinner. This vegetarian soup is a simple, yet delicious way to use up all your leftover veggies in your fridge at once!
Protein-Packed Vegetable Miso Soup
This High Protein Vegetarian Miso Soup recipe gives you one easy serving of miso soup, ready in about 10-15 minutes. When I was in Japan, our hotels often served traditional Japanese Breakfasts, always with miso soup. There’s just something about starting the day with a warm, savory, nutrient-dense meal. A warm bowl of soup is easy on my stomach as I’m starting the day, but it still gives me the proteins and fiber I need to feel nourished and satisfied. It’s a much gentler way to wake up your stomach, and so healthy for your gut! Of course, it’s not just a breakfast soup. I can literally eat this Vegetable Miso Soup with just some kimchi and a bowl of rice any meal of the day!
Ingredients For Veggie Miso Soup
- 1½ cups water
- ½ tsp dashi powder or to taste
- ½ pack enoki mushrooms ends trimmed and roughly chopped
- ½ cup firm tofu cut into cubes
- ½ zucchini cut into bite-sized triangles
- 1 egg
- 2 tbsp wakame seaweed
- 1 tbsp miso paste
- Sliced green onion for garnish
For serving:
- Hot cooked rice
- Kimchi
Adding Protein To Miso Soup
This yummy bowl of soup gets most of its proteins from egg and tofu. Tofu is a classic for miso soup! I’m using firm tofu because it makes the soup a little more filling while absorbing the flavor of the broth. But, you can also use silken tofu, or egg tofu. For the egg, you can also whisk it first and slowly drizzle it into the simmering broth for an egg-drop style miso soup instead of leaving it whole.
Vegetables For Miso Soup
This miso soup recipe honestly makes it so easy to use up your leftover vegetables in the fridge. If you visit Japan, you’ll notice they put all sorts of vegetables in their miso soup: leeks, seaweed, mushrooms, spinach, and more. Today, I have some zucchini to use up, as well as enoki mushrooms and fresh shiitake mushrooms. But, I’ve also added other vegetales like carrots, cabbage, and daikon. The vegetables are cooked to the perfect consistency to soak up all the miso broth, making them absolutely delicious! It’s the best way to eat a ton of veggies in the morning.
Tips For Using Miso
What’s miso soup without miso paste? Made from fermented soybeans, Miso adds depth and a subtle salty sweetness to the broth without needing a long list of other seasonings. Try not to boil the soup after adding the miso paste. Adding the miso at the very end over low heat helps preserve its flavor and keeps the broth tasting smooth rather than overly salty.
Miso paste’s not just great for soup. It’s also great for seafood like salmon, and makes a delicious sauce for creamy udon. Check out my full guide to beginner-friendly miso recipes to explore all the options you can make with this condiment!
Instructions For Easy Vegetable Miso Soup
- Make the broth: Add the water and dashi powder to a small pot. Stir to dissolve and bring to a gentle simmer over medium heat.
- Cook the vegetables and tofu: Add the tofu, enoki mushrooms, and zucchini. Simmer for around 4–5 minutes, or until the zucchini is tender but still has a little bite and the mushrooms have softened.
- Add the egg: Crack the egg directly into the soup. Reduce the heat slightly and simmer for around 2 minutes for a softer yolk, or 3–4 minutes if you prefer the yolk more cooked.
- Add the wakame: Stir in the wakame and cook for another 30 seconds.
- Add the miso: Turn the heat to low or remove the pot from the heat. Place the miso paste in a small bowl or ladle and mix it with a little of the hot broth until smooth. Pour it back into the soup and stir until fully combined.
- Finish and serve: Garnish with sliced green onion and enjoy immediately with hot rice and kimchi on the side.
Make A Healthy Japanese Full Breakfast with Miso Soup
High Protein Veggie-packed Miso Soup
By Tiffy Cooks
Ingredients
- 1½ cups water
- ½ tsp dashi powder or to taste
- ½ pack enoki mushrooms ends trimmed and roughly chopped
- ½ cup firm tofu cut into cubes
- ½ zucchini cut into bite-sized triangles
- 1 egg
- 2 tbsp wakame seaweed
- 1 tbsp miso paste
- Sliced green onion for garnish
For serving:
- Hot cooked rice
- Kimchi
Instructions
- Make the broth: Add the water and dashi powder to a small pot. Stir to dissolve and bring to a gentle simmer over medium heat.
- Cook the vegetables and tofu: Add the tofu, enoki mushrooms, and zucchini. Simmer for around 4–5 minutes, or until the zucchini is tender but still has a little bite and the mushrooms have softened.
- Add the egg: Crack the egg directly into the soup. Reduce the heat slightly and simmer for around 2 minutes for a softer yolk, or 3–4 minutes if you prefer the yolk more cooked.
- Add the wakame: Stir in the wakame and cook for another 30 seconds.
- Add the miso: Turn the heat to low or remove the pot from the heat. Place the miso paste in a small bowl or ladle and mix it with a little of the hot broth until smooth. Pour it back into the soup and stir until fully combined.
- Finish and serve: Garnish with sliced green onion and enjoy immediately with hot rice and kimchi on the side.
