Miso Soup


  • 1 teaspoon soybean oil
  • 2 cloves garlic, mashed
  • 1/2 cup onions, sliced lengthwise
  • 1 teaspoon fresh ginger root, grated
  • 1/2 cup carrots, thinly sliced
  • 1 cup mushroom, thinly sliced
  • 2 tablespoons miso
  • 1 tablespoon dry sherry, to taste
  • 4 cups water


Heat oil in medium saucepan over medium heat. Add garlic and onions, sauté until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until vegetables are crisp tender.

Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve. Serves 6

Per serving (1 cup): 32 calories, 4 grams carbohydrates, 1 gram protein, 1 grams fat, 1 grams dietary fiber, 236 mg sodium.

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