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You are here: Home / Blog / Mushroom Ginger Miso Soup

Mushroom Ginger Miso Soup

Published: Dec 22, 2014 · Modified: Nov 14, 2020 by Marisa Moore·

639 shares

Using Trader Joe’s popular Miso Ginger Broth, this savory vegan soup is warm, comforting and ready in less than 15 minutes!

Miso Mushroom Soup on marisamoore.com

This quick and easy soup is barely a recipe at all. For it, I used a carton of miso ginger broth as the base for a simple soup. It’s a great way to eat lots of fresh vegetables when you want to clean out the fridge!

Here’s what you’ll need

Gather these ingredients

Fresh mushrooms
Miso ginger broth
Fresh carrots
Fresh ginger
Chives

Don’t have the broth? You can make it from scratch!

Mushrooms in a bowl with a napkin

Making miso broth

You’ll need white or brown miso paste to create the savory broth on your own. Combine 1 tablespoon of miso per 1 cup of water and warm over medium heat.

And adjust to your own preference. Each miso paste will have a unique flavor. Some are saltier than others. Be mindful of this as you make your broth.

Simmer the miso broth with at least 1 teaspoon fresh grated ginger. These two ingredients are all you need to make a flavorful base.

Jump to Recipe

Substitutions

You can use any vegetable you like in this soup recipe.

I chose mushrooms because they go well with the miso, ginger flavor profile and have a meaty texture.

You can add cubes of tofu for some protein and to make this an even heartier bowl of soup. Add in spinach or chard for some greens or top with scallions instead of chives.

How to Make Maple Miso Glaze

Use up leftover miso

If you opt to make the miso broth yourself, you either had a tub of miso to use up or you now have more miso paste than you know what to do with.

Luckily, it’s one of my favorite things to keep on hand to make my Miso-Maple Glazed Black Cod for a luxurious meal. Or for a quick dish made with a more everyday fish, I’ll do this Sheet Pan Miso Salmon & Broccoli.

These seafood recipes are easy but not as easy as the soup. For more recipes like that, check out my post all about using healthy convenience foods for quick and easy meals.

Favorite cookbooks

This recipe was part of a 2014 post where I went on and on about my favorite cookbooks. I’m leaving some parts of that in case it’s helpful. Might delete later.

I grew up reading cookbooks cover to cover. IF that makes me weird, I’m OK with that.

Growing up in the south, there was no shortage of the little softbound cookbooks from the church and women’s groups lying around the house. However, there are three cookbooks that shaped the way I look at food and cooking.

  1. Low-fat Soul by Jonell Nash – I always looked up to Essence and Ebony magazine. The author’s affiliation with the magazine sold me. I bought it. I (obviously) don’t use a low-fat style of cooking today but I loved the way she took traditional soul food recipes to make them a bit healthier.
  2. Moosewood Restaurant Cooks at Home– I never really liked meat. I was the last one at the table on spaghetti night because I’d sit there and attempt to pick the meat from the meat sauce. When we’d have fried chicken, I’d give my cousin the meat and I’d eat the skin. I say all of that to say… I didn’t really like meat. Somewhere along the way I discovered the Moosewood Family Cookbooks and began to experiment with vegetarian fare.
  3. The classic Better Homes & Gardens Cookbook, a kitchen bible of sorts. Though I can quickly Google any fathomable question now, I still pull out the red and white book every now and then for reference. I also use it today for inspiration from classic American cuisine.

I was fortunate to attend Healthy Kitchens Healthy Lives in beautiful Napa Valley in 2014. While there, I had the opportunity to sample a plethora of plant-based recipes. Molly Katzen, one of the authors of the cookbooks above was there. Her presentation and recipes inspired me to get her latest cookbook: Heart of the Plate.

The title speaks to my own food philosophy. Vegetables are always at the heart of my plate. Back then and today.

This Mushroom Ginger Miso Soup was inspired by her Hot and Sour Tofu Soup.

Here’s the thing. I don’t love tofu. Yes. I’m a nutritionist. Yes. It’s a great source of protein. But no, I don’t love it. Judge if you must.

However, thinking of tofu leads me to the only time I’ll really eat it… in a warm bowl of miso soup. So that’s where I’m taking this.

Miso Mushroom Soup on marisamoore.com
Print Recipe

Mushroom Ginger Miso Soup

This savory vegan soup is warm, comforting and packed with ingredients that promote a healthy digestive system.
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Appetizer
Cuisine: American
Keyword: quick soup recipe
Calories: 138kcal
Author: Marisa Moore

Ingredients

  • 4 c ginger miso broth I used Trader Joe’s brand
  • 8 oz. mushrooms sliced
  • 1 c carrots sliced
  • 1 t fresh ginger grated
  • Fresh chives chopped

Instructions

  • Add all ingredients except for chives to a stockpot. Simmer 10-15 minutes or until vegetables are at desired tenderness.
    Ladle 2 cups of soup into bowls, garnish with chives or green onion. Serve warm.

Notes

It’s just as easy to make this soup with miso paste – just add it to warm water to create the broth and add fresh ginger.

Nutrition

Calories: 138kcal | Carbohydrates: 25g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Sodium: 734mg | Potassium: 1167mg | Fiber: 7g | Sugar: 12g | Vitamin A: 21384IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg
639 shares

Filed Under: Blog, Recipe ReDux

Reader Interactions

Comments

  1. gretchen | kumquat

    December 22, 2014 at 7:58 pm

    i’m a cookbook reader too. my husband is always so confused about how i read a cookbook like a novel. this soup looks deliciously simple and comforting! i’d love a bowl.

    Reply
  2. Quincy @ Shugurcän

    December 22, 2014 at 8:26 pm

    I’ve been searching all over the place lately for a good miso soup recipe. This one seems perfect! Ginger miso sounds really delicious.

    Reply
  3. Min

    December 22, 2014 at 11:16 pm

    Nope you are not weird at all! Cookbooks are so much fun to read ;). Love the simplicity of this soup. Def can’t go wrong with miso and ginger! Wishing you and your family a Merry Christmas!!

    Reply
  4. Cindys Recipes and Writings

    December 25, 2014 at 9:57 pm

    What a simple delicious sounding soup!

    Reply
  5. Deanna Segrave-Daly

    January 04, 2015 at 9:00 pm

    YUM! I’m with you – never have been a big meat fan growing up. I’ll do chicken and the occasional meatball but otherwise happy with seafood and dairy to get my protein. I’ve seen the miso soup at Trader Joes and have been wanting to try it – now I have a recipe to do so!

    Reply
    • Marisa

      January 04, 2015 at 9:20 pm

      That’s definitely me, Deanna! I’ve used the TJs Ginger Miso broth instead of water to cook rice and quinoa too. I love the subtle savory flavor it adds to otherwise bland grains.

      Reply
  6. Serena

    January 13, 2015 at 11:46 am

    Ha. You and I should have a contest: How many church and women’s group soft cover spiral bound cookbooks. Bet I have you beat! (: And I love to read them too!

    Reply
  7. Davida Skigen

    January 20, 2017 at 5:19 am

    I tried opening several recipes and this was the message I got:
    Warning: Class __PHP_Incomplete_Class has no unserializer in /home/content/p3pnexwpnas04_data02/92/3142492/html/wp-content/object-cache.php on line 1905
    Please let me know when the site is fixed.

    Reply
    • Marisa

      January 20, 2017 at 5:48 am

      Davida, Thanks for letting me know! I just sent this to my web person for help. I will let you know when it’s resolved.

      Reply
  8. Kate Moore

    May 17, 2018 at 12:39 pm

    This was delicious. Im not a huge fan of carrots so I used a handful of spinach instead. I brought the broth to a boil, added the ginger, then added the mushrooms. Cooked those for about 2 min, and then added the spinach. Simmered for another 2 minutes, popped some toasted sesame oil on top and it was perfect.

    Also I love you read cookbooks. I find myself doing this as I get older (well, out of college) It has taught me a lot including what foods I need to keep in stock!

    Reply
    • Marisa

      May 18, 2018 at 12:01 pm

      I love the idea to use spinach instead! I’m sure that was a perfect addition.

      Reply

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MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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