Miso Soup with Mustard Greens

What do vegetarians eat when they’re sick? Miso soup since your grandmother’s famous chicken noodle soup isn’t an option. We have to improvise.

Miso is a very simple broth to use in anything. It’s fermented bean paste, and it comes in a ton of varieties–gluten-free, white, red, spicy, mild… there are a ton of different kinds. Taste them all until you find one you like. If you’re at the regular grocery store, miso is a specialty item. Expect to pay a ton. I was at the Asian store yesterday and I got four three different types, red, white, and the Korean “miso,” doenjang.

I was going to call today’s soup Miso (me-so) Sick Soup because I’m home sick and miserable but I won’t be sick forever, and the recipe will still be here.

It’s one of the soups I make when I have a lot of stuff lying around. I thought I got baby bok choy at the Chinese market but I didn’t…they’re mustard greens. They taste wonderful in this soup, too.

Gluten Free: Use GF miso and GF tamari
Paleo: Sorry. Miso isn’t paleo, even the GF stuff, since it’s soy. But, you could use a beef, chicken, or fish broth instead and do the rest up nice. Skip the tofu.
Vegan: Skip the eggs.
Vegetarian: Of course!


  • sliced mushrooms
  • chopped mustard greens
  • bean sprouts
  • julienned or spiral cut zucchini
  • rice noodles
  • 4 scrambled eggs
  • 3T (or more) miso
  • chunk of peeled ginger (about 1/2 inch)
  • 5 cups water
  • chopped tofu
  • splash of tamari
  • sesame oil for garnish


  1. Sauté your sliced mushrooms. Add the greens, zucchini, and sprouts.
  2. Cook a couple minutes.
  3. Mash the miso into a bit of warm water to avoid lumps.
  4. Add the miso, water, ginger, and rice noodles, & tamari, and cook five or ten minutes until all the flavors mix.
  5. Add in tofu, and turn off the heat so the soup isn’t boiling.
  6. Swirl in the scrambled eggs.
  7. Pull out that big chunk of ginger before serving or someone’ll be sorry.