Immunity Building Miso Soup

Boost your wellness with this hearty and nourishing Immunity Building Miso Soup, a perfect blend of traditional Japanese flavors and health-enhancing ingredients. Crafted with a rich dashi base made from kombu and optional bonito flakes, this soup is layered with umami-packed white miso paste, fresh ginger, and garlic—ingredients known for their immune-boosting properties. Vibrant shiitake mushrooms, tender spinach, and golden slices of carrot add a medley of textures and vitamins, while firm tofu provides a protein-rich boost. Finished with a drizzle of sesame oil and a sprinkle of fresh green onions, this soothing soup is both comforting and functional, ready in just 30 minutes. Whether you're fending off a cold or simply craving a wholesome meal, this miso soup is the ultimate bowl of health and flavor.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 cups Water
• 1 piece Dried kombu (seaweed)
• 1 cup Bonito flakes (optional for non-vegetarian dashi)
• 4 tablespoons White or yellow miso paste
• 1 teaspoon Fresh ginger, grated
• 2 cloves Garlic, minced
• 1 medium Carrot, thinly sliced
• 6 medium Shiitake mushrooms, sliced
• 2 cups Baby spinach
• 1 cup Firm tofu, cubed
• 2 stalks Green onions, thinly sliced
• 1 teaspoon Sesame oil (optional)

Directions

Step 1

Pour 6 cups of water into a medium-sized pot and add the dried kombu. Heat over medium-low heat and let it simmer gently for 5 minutes. Do not boil.

Step 2

If using bonito flakes, remove the kombu, add the bonito flakes, and let simmer for another 5 minutes. Strain the dashi stock to remove any solids, then return it to the pot. If you want a vegetarian option, skip the bonito flakes and leave the kombu in for the remaining simmering time.

Step 3

Reduce the heat to low and ladle about 1/4 cup of the hot dashi stock into a small bowl. Whisk the miso paste into the bowl until fully dissolved, then return the mixture to the pot.

Step 4

Add the grated ginger, minced garlic, thinly sliced carrots, and shiitake mushrooms to the pot. Simmer for 8-10 minutes, or until the vegetables are tender.

Step 5

Add the cubed tofu and baby spinach to the soup and let it cook for another 2-3 minutes until the spinach wilts and the tofu is heated through.

Step 6

Taste the soup and adjust seasoning if needed. You may add a dash of sesame oil for extra flavor.

Step 7

Ladle the soup into bowls and top with sliced green onions. Serve hot and enjoy this immunity-boosting miso soup!

Nutrition Facts

Serving size	2264 grams (2264.0g)

Amount per serving	% Daily Value*
Calories	1474

Total Fat 37.60g	48%
Saturated Fat 4.30g	22%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3368mg	146%
Total Carbohydrate 50.10g	18%
Dietary Fiber 16.60g	59%
Total Sugars 11.70g
Protein 216.50g	433%

Vitamin D 16IU	81%
Calcium 2092mg	161%
Iron 19mg	107%
Potassium 3111mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 61.6%

Carbs: 14.3%