This Miso Ginger Vegetable Soup makes a simple starter (or a light main dish, if you add tofu to it). Prefer a milder ginger taste? Add the ginger with the carrots and bok choy in step 2.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 20 minutes
Makes: 6 cups


  • 3 Tbs. miso paste
  • 1 carrot, thinly sliced
  • ½ lb. baby bok choy, halved or quartered lengthwise
  • 4 mushrooms, sliced
  • 2 scallions, sliced
  • 1 Tbs. minced ginger
  • 1 sheet toasted nori, cut into squares (optional) 


  1. In a medium pot over high heat, bring 4 cups water to a boil. Whisk in the miso.
  2. Add the carrots and bok choy. Cover and simmer until the vegetables are tender-crisp, 1–2 minutes. 
  3. Turn off the heat, then add the mushrooms, scallions, and ginger. Serve with the nori, if using.

Nutrition Information

Per serving (1 cup):

  • Calories: 30
  • Total fat: 0 g
  • Sat fat: 0 g
  • Carbs: 6 g
  • Fiber: 3 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 3 g
  • Sodium: 310 mg