Recipe description
March 20, 2026
Tofu Miso Soup with Mushrooms
A gentle tofu miso soup boosting digestion and fiber variety for daily gut-friendly meals.
Fermented Foods
Plant Based
Digestive Support
86%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: soy, sulfites, wheat, egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from tofu, mushrooms, and vegetables.
- Includes fermented miso for gut-friendly flavor and polyphenol-rich ingredients.
- Balanced with plant protein and light broth for easy digestion and weeknight practicality.
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
Tofu
1
slice
Miso
2
tablespoon
Mushroom
4
piece
Instructions
1
In a pot, heat the vegetable broth and add diced garlic and ginger. Simmer for 5 minutes.
2
Add the shiitake mushrooms to the pot and cook until soft, about 3-4 minutes.
3
Lower the heat and stir in the miso until dissolved.
4
Add diced tofu and sliced spring onions. Simmer for another 2-3 minutes.
5
Stir in soy sauce and garnish with chives before serving.
More Recipes For Your Gut
Nutrition
190 kcal
Calories
13 g
Protein
13 g
Carbohydrates
3 g
Fiber
2 g
Sugar
6 g
Fat
1.5 g
Saturated fat
2.5 g
Salt
FAQ
Is this soup vegan and vegetarian-friendly?
Yes—it's plant-based. Use vegan miso paste; most miso is vegan, but check the label for any fish ingredients.
What miso varieties work best?
White/light miso for a mild flavor; red miso for deeper umami. Start with a small amount and adjust to taste.
How should I store leftovers and how long do they keep?
Refrigerate in a sealed container for 2–3 days. Reheat gently; avoid boiling after adding miso to preserve probiotics.
Can I customize with more vegetables?
Yes—add greens, bok choy, spinach, carrots, or other vegetables; adjust cooking time so they stay tender.
Is this soup gluten-free?
It can be gluten-free if you use gluten-free miso (some miso contains barley) and ensure other ingredients are gluten-free.
What mushrooms should I use?
Shiitake, cremini (brown button), or oyster mushrooms work well; slice and add with mushrooms.
How to make it kid-friendly or reduce sodium?
Use a lower-sodium miso or reduce the amount; rinse tofu; use low-sodium broth; add more vegetables to dilute sodium.
How long does it take to make?
About 15–20 minutes.
Can I freeze or batch this recipe?
It stores well in the fridge for 2–3 days; for freezing, freeze the broth separately and add miso, tofu, and mushrooms after reheating.
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