Simple Miso Soup

Slurp your way to mealtime satisfaction with a tasty soup. This IBS-friendly rendition relies on small, impactful substitutions such as firm tofu and oyster mushrooms to mimic classic flavors while keeping your gut happy. It’s also low in carbohydrates and packed with protein, helping you reach your macronutrient goals. But, if you prefer to amplify this recipe into a heartier alternative, experiment with soba or brown rice noodles. So, reap the fiber-filled and nutrient-dense benefits of plant-based nutrition without the fear of gastrointestinal distress with this savory recipe. It’s a simple yet soup-er way to slay any day!

Makes: 1 serving
Serving Size: 1 bowl
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients for simple miso soup

• 1 ½ tbsp miso paste
• 1 ¾ cups of water
• ¾ cup firm tofu
• 1 tbsp olive oil
• ¼ cup oyster mushrooms or carrots
• ¼ cup zucchini
• 1 tsp minced ginger
• 3 seaweed snack sheets, crumbled

Optional:

• 2 tbsp bean sprouts
• ½ tsp sesame seeds
• 1 tbsp chives
• Red chili flakes to taste

Directions for simple miso soup

1. In an oiled skillet over medium heat, add diced tofu and vegetables. Stir occasionally.
2. Once vegetables are fully cooked, add minced garlic. Cook for additional 2 minutes.
3. In a medium saucepan, bring water to boil.
4. Once boiling, pour approximately ½ cup of water into soup bowl with miso paste. Help dissolve by whisking with fork.
5. Transfer vegetables and tofu into miso bowl. Pour remaining hot water.
6. Add additional garnishes. Serve and enjoy!