Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Miso soup with watercress

Miso soup with watercress

Recipe Information

Servings 6
Preparation Time 5 Minutes
Cook Time 20 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Miso
Category Beans & Legumes
Meal Lunch; Dinner
Type Appetizer; Main Dish
Subtype Soup
Cuisine Asian
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; High Protein; Vegetarian; Vegan


  • 1 tablespoon olive oil 

  • 1 yellow onion, finely chopped

  • 3 plum (Roma) tomatoes, peeled and seeded, then diced

  • 1 tablespoon fresh ginger, peeled and finely chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable stock or broth 

  • 2 tablespoons white miso 

  • 1/4 pound firm tofu, drained and cubed

  • 3 ounces fresh shiitake mushrooms, stemmed, cleaned, and thinly sliced

  • 1 cup watercress leaves

  • 1 green onion, thinly sliced



  • Heat the oil in a saucepan over medium heat. Saut� the onion 4 minutes until soft. Saut� the tomatoes, ginger, and garlic 5 minutes. Add the stock, and bring to a boil, then reduce to a simmer.

  • Whisk in the miso until dissolved. Add the tofu, mushrooms, and watercress, simmering about 1-2 minutes until the tofu is heated through.

  • Ladle into bowls and garnish with the green onion. Serve immediately.


Nutrition (per serving)

  • Calories: 98 cal

  • Total fat: 4g

  • Saturated fat: <1g

  • Monounsaturated fat: 2g

  • Cholesterol: 0mg

  • Sodium: 495mg

  • Carbohydrate: 7g

  • Fiber: 1g

  • Protein: 8g