Miso Soup for Health

It was a cold, cold day and warm comforting soup was in order.

The problem was this: standard chicken noodle soup wasn’t going to do the trick. I was craving something warm and thick, but not too heavy.

My I’m picky! Well, having high standards hasn’t hurt me yet.

I don’t think.

Or at least it didn’t with this soup selection from Chocolate-Covered Katie.

A single-serving version…


  • 6 oz sliced mushrooms (I used a combination of oyster and shiitake)
  • 2 T chopped onion
  • 1 t garlic, minced
  • splash of olive oil
  • 8 oz broth of choice (low-sodium chicken is what I used)
  • 1 t fresh thyme
  • 1 packet white miso powder (or red)
  • optional: greens for garnish


-In a pot, heat oil and garlic. Stir in onion and mushrooms. Saute for approximately 5-6 minutes.

-Then add in broth and thyme. Let cook on medium-high for a few minutes. Then simmer for the next 30 minutes or so.

-Remove soup pot from stovetop. Mix in miso powder. The soup should begin to appear thicker and cloudier.

Serve warm over a bed of rice or with noodles.

Also, this recipe freezes well. I made a big batch and saved the leftovers in individual containers in the freezer, which I pull out whenever I need a quick lunch.

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