Recipe description
February 16, 2026
Miso Ginger Vegetable Soup
Cozy miso ginger soup that supports gentle digestion and fiber
88%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: milk, peanut, celery, mustard, sesame, sulfites, lupin, shellfish, wheat, egg, tree_nut, soy
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and miso-containing broth.
- Includes colorful plant foods that support dietary diversity.
- Fermented miso and ginger contribute to gut-friendly flavors and digestion comfort.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Vegetable broth
4
cup
Miso
2
tablespoon
Ginger
0.125
cup
Garlic
2
piece
Carrot
1
piece
Mushroom
4
piece
Tofu
6
slice
Soy sauce
1
teaspoon
Sesame oil
1
teaspoon
Onion, spring
0.5
cup
Wakame
1
tablespoon
Sesame seeds
1
tablespoon
Instructions
1
In a large pot, bring the water to a boil.
2
Add the miso and stir until dissolved.
3
Add the chopped ginger, silverbeet, carrot, and wok vegetables.
4
Simmer for about 10 minutes, until the vegetables are tender.
5
Season with salt to taste before serving.
More Recipes For Your Gut
Nutrition
180 kcal
Calories
7 g
Protein
22 g
Carbohydrates
6 g
Fiber
4 g
Sugar
4 g
Fat
0.8 g
Saturated fat
1.2 g
Salt
FAQ
Is this soup vegan and gluten-free?
It’s vegan, but gluten-free depends on the miso. Use gluten-free miso or check the label.
What type of miso should I use, and can I substitute miso if I don’t have any?
White or yellow miso gives a milder flavor; red miso is richer. If you can’t use miso, add a splash of gluten-free tamari for umami and salt, but the taste will differ.
How should I store leftovers and how long do they keep?
Cool and refrigerate for 3–4 days; you can freeze for 2–3 months. Reheat gently on the stove or in the microwave.
Can I customize with more vegetables or extra miso for more fiber?
Yes. Add more vegetables or use fiber-rich options (e.g., onions, garlic, leeks); adjust miso to keep salt in check.
Is this dish suitable for a low-sodium diet?
Miso adds salt. To reduce sodium, use less miso, choose a low-sodium miso, or dilute with water or a low-sodium vegetable stock; taste and adjust.
What prebiotic fibers does this soup provide?
Onions and garlic supply prebiotic fiber that supports beneficial gut bacteria; the fermented miso also contributes umami and minerals.
Is it safe for pregnancy or young children?
Generally fine, but consider sodium and soy content. If pregnant, breastfeeding, or you have a soy allergy or thyroid issues, consult a healthcare provider.
How long does it take to cook, and any tips for best flavor?
Prepare by chopping; simmer 15–20 minutes until vegetables are tender; add miso at the end to preserve probiotics and flavor.
Can I prepare this ahead of time or for meal prep?
Yes—prep the vegetables ahead and store; add miso when reheating for serving.
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