Miso Broth

13 Reviews
92% would make this recipe again

Miso is a fermented soybean paste used as condiment, very rich in B vitamins and proteins, and an excellent stimulant with no side effects. The Japanese mix miso in almost every dish and like to savour it as a broth for breakfast and lunch.

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Preparation : 3 min Cooking : 3 min
20 calories/serving


2 1/4 tsp miso (fermented soybean paste) 10 g
1 1/2 cup water 375 mL
2 green onions/scallions, finely chopped
2 button (white) mushrooms, thinly sliced 28 g
1/3 cup baby spinach [optional] 6 g


Bring the water to a boil. Put 1 teaspoon of miso in each serving bowl and add a small amount of the hot water to dilute it. Mix well, then pour in the remaining water.

Distribute the chopped green onions and sliced mushrooms to each bowl. Garnish with a few baby spinach leaves, if desired, then serve.

Nutrition Facts Table

per 1 serving (220 g)


% Daily Value




0 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %


0 mg


190 mg

8 %


3 g

1 %


1 g

3 %


1 g

Net Carbs

2 g


1 g

Vitamin A

3 %

Vitamin C

4 %


2 %


3 %


This recipe is :
Excellent source of  :
Vitamin K
Source of  :
Copper, Folacin, Selenium, Vitamin B2
Low  :
Free  :
Added Sugar, Cholesterol, Fat, Saturated Fat, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 0
Meat and Alternatives 0

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13 Reviews (13 with rating only) 92% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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