Big Miso Soup

  • Yield: 8 servings


4cups vegetable stock or water
1tablespoon minced fresh ginger
1 garlic clove, chopped
1/2 acorn squash, seeded, peeled, washed, and cut into bite-size pieces
2 ears fresh or frozen corn, shucked, silk removed, and quartered
1medium onion, peeled and cut into eighths
2 carrots, peeled and cut into 1/2-inch wedges
1/2head savoy cabbage, cut into 1/2-inch wedges
8large mushrooms
1/2pound fresh spinach, washed, tough stems removed
1pound firm tofu, cut into 1-inch squares
2 green onions, cut into 1-inch pieces
2tablespoons red miso
1tablespoon tamari or soy sauce
5drops hot sauce, such as Tabasco sauce
Juice of 1/2 lemon
1/4tablespoon sesame oil
Freshly ground black pepper


  1. In a large pot, bring stock or water to a boil and add ginger and garlic.
  2. Add squash, corn, onion, carrots, cabbage, and mushrooms and return to a boil. Cook at a low boil until cabbage and onions are three-quarters cooked, about 5 to 7 minutes. Add spinach, tofu, and green onions and return the soup to a boil. Cook until tofu is heated through and spinach is wilted, about 2 to 3 minutes
  3. Using a slotted spoon, transfer all the vegetables to a large warmed serving bowl, cover bowl, and keep in a warm place.
  4. Add miso, tamari or soy sauce, hot pepper sauce, lemon juice, and oil to the broth. Season to taste with salt and black pepper.
  5. Pour the broth over the vegetables and serve immediately.
Recipe courtesy of La Grenouille, New York City, N.Y. and the The Cancer Project 

Nutritional Info *per serving

  • Calories 163
  • Fat 5.5g
  • Saturated Fat .8g
  • Cholesterol 0mg
  • Sodium 860mg
  • Carbohydrate 21.9g
  • Fiber 5.6g
  • Sugars 5.4g
  • Protein 11.5g