This 5 Minute Low Calorie Miso Soup Recipe is just 24 calories and comes with lots of yummy miso soup add-ins! The authentic miso soup recipe can be made in just 5 minutes, and makes a perfect snack, starter, or side dish.
Ingredients You’ll Need:
- 1 sheet nori (dried seaweed sheets)
- 4 cups vegetable stock
- 2 teaspoons dried Dashi
- 2 tablespoons miso paste (or gluten-free miso paste)
- ¼ cup cubed extra firm tofu
- 2 green onions
Low Calorie Miso Soup
Skip Ahead:
Healthy Miso Soup Meal Prep and Storage
Meal Prep – Cook the soup as directed (but do not add in the tofu yet.) Allow the soup to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids). Add the cubed tofu in separate containers.
Frozen Soup – Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.
Refrigerated Soup – Will hold in the refrigerator for 4 days.
Reheating – Add to a medium or large sauce pot, heat frozen for 30 minutes on low (add tofu for the last 10 minutes). Or defrosted soup for 5-10 minutes over medium-low heat (add the tofu after 5 minutes).
Low Calorie Miso Soup Recipe
More Low Calorie Soup Recipes:
Low Calorie Miso Soup (JUST 24 CALORIES)
Ingredients
Easy Miso Soup:
- 1 sheet nori dried seaweed sheets
- 4 cups vegetable stock
- 2 teaspoons dried Dashi
- 2 tablespoons miso paste or gluten-free miso paste
- ¼ cup cubed extra firm tofu
- 2 green onions sliced
Miso Soup Add-Ins:
- ¼ cup diced daikon
- ¼ cup sliced mushrooms
- 1 small potato cubed and cooked
- Cubed and cooked fish crab, or chicken
Different Miso Paste Options:
Instructions
- Cut the nori in half, then cut into strips.
- In a medium sauce pan bring the broth and dashi to a simmer over medium heat.
- Add in the nori (plus any add ins) and cook for 3 minutes.
- Scoop out 1/4 cup of the broth (I use a coffee cup to do this) and add the miso paste to the removed broth.
- Whisk the miso paste and the 1/4 cup of broth until the miso is dissolved, then add back to the sauce pan along with the tofu and green onions.
- Mix well, remove from the heat, and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Miso Soup
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Article History:
- Originally written and published August 31, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns