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A bowl of Vegetable Miso Soup packed with mushrooms, seaweed, zucchini, egg, and tofu

High Protein Veggie-packed Miso Soup

By Tiffy Cooks

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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!
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Cook Time:10 minutes
Total Time:10 minutes
Course: Breakfast, Side Dish, Soup
Cuisine: Japanese
Keyword: asian soup, gut friendly, Healthy Asian Recipes, high protein, Japanese Food, miso, Tofu, Vegetarian Recipes
Servings: 1 serving
Calories: 260kcal

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.
    Simmering Vegetables for High Protein Vegetarian Miso Soup
  • 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.
    Adding wakame into High Protein Vegetarian Miso Soup
  • 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.

Nutrition

Calories: 260kcalCarbohydrates: 18gProtein: 24gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 164mgSodium: 751mgPotassium: 370mgFiber: 5gSugar: 4gVitamin A: 460IUVitamin C: 18mgCalcium: 232mgIron: 3mg
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