Now that Texas has finally cooled down, it is the perfect time to cook up nourishing hot soups. I want something great for gut health and high in protein. Swap out water for bone broth to give it an extra protein boost. Customize with your favorite toppings, and you’ve got yourself an easy, high-protein miso soup that takes under 10 minutes to make.

Miso Soup Origin

It is believed that miso soup originated during the Heian period, when Buddhist monks brought the practice of fermenting soybeans from China to Japan. Over time, Japanese cooks developed miso paste and began adding it to soups. Today, miso soup is a staple in Japanese cuisine.

Ingredients

16.9 oz Kettle & Fire Bone Broth
- The rich, comforting base for the soup with extra nutrients
½–1 cup tofu, cubed
- more protein
Shiitake mushrooms (optional)
- adds extra umami to the broth
½ tsp Hondashi
- It is made from bonito and kelp. This is a classic Japanese seasoning.
1 tbsp miso paste
- Use white miso paste for something mild and slightly sweet, or red miso for a more bold flavor
Green onions, sliced
Wakame or seaweed flakes
- Adds the traditional salty flavor

Click on the images for the direct link to the ingredients I used:

Instructions

Pour the bone broth into a pot and bring to a gentle simmer. Do not boil, or you will kill its probiotics.

Stir in the Hondashi until dissolved.

Add tofu and shiitake mushrooms, and cook for a few minutes.

Whisk in miso paste until fully incorporated.

Top with green onions and wakame before serving.

Storage Tips

Let the miso soup cool down to room temperature. Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stove.

Miso Soup Tips

Miso paste differs in saltiness level. Adjust to your taste accordingly.

You can add other toppings like corn or clams.

Use a good quality broth. It makes a huge difference in depth.

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