Ginger Miso Soup with Arame



Recipe Information

Total Time: 

30 minutes



A hearty version of the traditional mild Japanese-style miso soup. Works just as easily as a side or main dish.


  • 2 tablespoons sesame oil
  • 1 cup onion, diced
  • 1/2 pound button or shiitake mushrooms, sliced
  • 3 tablespoons fresh ginger, peeled and minced
  • 4 cups water
  • 1 no-sodium vegetable bouillon cube
  • 1 cup extra-firm tofu, diced
  • 1/4 cup arame or hijiki seaweed, soaked and drained
  • 2-3 tablespoons red miso
  • 4 scallions, sliced


  1. In a large saucepan, heat the oil over medium-low heat. Add onions and mushrooms and saute 3 minutes. Add ginger and saute 2 minutes more, until onions and mushrooms are soft.
  2. Add water, bring to a boil, and add the bouillon cube. Simmer 5 minutes, or until dissolved. Remove a ladleful of broth to a small bowl.
  3. Dissolve the miso in the small bowl of broth. Add the miso mixture back into the soup pot, along with the tofu and arame or hijiki. Simmer 5 more minutes, being careful not to boil the liquid.
  4. Sprinkle scallions over the top before serving.

Tips & Notes

For a more delicate flavor, use a lighter-colored miso (like white miso). Because miso is salty, add it a little at a time, tasting as you go.

Nutritional Information

167 calories, 11g fat, 0mg cholesterol, 10g carbohydrates, 3g dietary fiber, 10g protein, 33mg sodium