Miso Soup | Healthy Diet

Miso Soup

Enjoy a home-made instant miso soup on the go! This clever lunch pot recipe will become your favourite winter warmer.

See the recipe below…

Healthy Diet

By Healthy Diet

Serves: 1
cals 466
Miso Soup


  • 1tbs Finely chopped spring onions
  • 50g Silken organic tofu cut into 1cm cubes
  • ½ tsp Dried wakame seaweed
  • ¼ cup Baby spinach
  • 1tbs Dashi powder
  • ½ – 1tbs Miso
  • 200-250ml Boiled water


  • Roasted white sesame seeds
  • Japanese 7 spice ‘Nanami togarashi’
  • Boiled or steamed green vegetables
  • Boiled or steamed root vegetables or squash
  • Boiled eggs


  1. Place all the ingredients into a cup or a soup bowl.
  2. Pour over the boiling water.

Yuki’s Tips

  • It is best to place a little boiling water in the bowl or cup first, in order to warm it up. Throw away the water and begin with putting the ingredients in.
  • You can add noodles if you want something a little more filling.
  • Double the portion of the recipe and add your favourite pre-cooked noodles in a larger bowl, and serve as a main dish.
  • You can choose any type of miso; light or dark. Adjust the amount of miso, depending on the flavour preference. Use white rice miso for a more gentle strength of flavour.
  • Dashi powder (stock) is available at most oriental stores: Kombu dashi (vegetarian kelp option) or Katsuo dashi (Bonito).
  • Alternatively, you can use powdered kelp or shitake mushroom powder.

This miso soup recipe was provided by Japanese Chef Yuki Gomi, and Yakult.

Find more healthy recipes here!