Fast & Easy Miso Power Soup

I can’t count the number of times I have been asked about what I eat. The recipes I am sharing with you this week aren’t of the fancy pants variety. They are my go-to standard, none more so than this Fast and Easy Miso Power Soup. Miso is made from fermented soybeans (though now, you might even luck out find soy-free coconut or chickpea versions). The fermentation process loads this up with probiotic benefits. What I love about miso is that its mineral richness totally and completely kicks sugar cravings. Often when we’re craving sugar or sweetness, it can mean:
  • We’re tired (and so we should rest)
  • We’re thirsty (and so we should have some water)
  • We’re bored (and so we should go do something!)
  • We’re sugar crashing (and so we should cut out sugar to avoid this situation in the future)
  • We’re in need of some minerals as we’re out of balance (and so we should make this soup!)
A cup of miso soup, made simply by stirring one tablespoon of miso paste into a mug of hot water, can be exactly what you need to conquer the afternoon sugar cravings. This miso soup recipe is the antidote to busy days and the need for comfort food. It’s a miso soup recipe loaded up with extra veg, protein and fibre to keep your blood sugar levels balanced and happy. I used some homemade kimchi as a garnish as it’s one of my favourite ferments. Try a condiment like sauerkraut if you don’t want as much heat. Other delicious garnishes are red pepper flakes, parsley, cilantro (if you’re not a cilantro hater), or even some spiralized cucumber ‘noodles’. miso-tempeh-soup-recipe This takes no more than 20 minutes to make, is satisfying, protein-rich, warming and is pretty much the most perfect comfort food around. Print
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Fast & Easy Miso Soup Recipe

  • Author: Meghan Telpner
  • Total Time: 25 mins
  • Yield: 2 1x


Craving sugar or sweetness? It might be time for a warming bowl of Miso Power Soup. You can whip and sip this one up in under 20 minutes.


  • 4 cups water
  • 2 carrots, sliced
  • 2 stalks of celery, sliced
  • 1 Tbsp ginger root, cut into matchsticks
  • 2 Tbsp olive oil
  • 2 Tbsp tamari or coconut aminos
  • 1/2 package of tempeh or 1 organic chicken breast, sliced into strips
  • 2 cups kale, finely sliced into ribbons
  • 1/4 cup miso paste
  • 1/4 cup kimchi to garnish (optional)


  1. Place water, carrots, celery, and ginger into medium pot, bring to a boil and reduce to simmer for 20 minutes.
  2. While soup is simmering, heat your skillet to medium heat, add olive oil, tamari and tempeh or chicken. Cook tempeh until browned on each side. Cook chicken until cooked through. Set aside.
  3. Once carrots are fork tender, turn off heat and added shredded kale to soup.
  4. Scoop out 1 cup of soup liquid, whisk with miso paste and then mix back into pot of soup.
  5. Ladle soup into two bowls, add tempeh or chicken and garnish with kimchi.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Soups + Stews

Keywords: miso soup, miso soup recipe, miso power soup recipe


  1. I lived off of this, this Winter and still cannot get enough! Highly recommend to all. It’s like a big warm hug every sip!

  2. Which type of paste would you recommend for someone who has never has miso before? Which is your favorite in general?

  3. Didn’t have tempeh & don’t eat chicken. I subbed in about 1/2 pack of firm tofu (finely cubed) & a pack of mushrooms. Absolutely delicious. This will be a new staple here! Thanks for posting the recipe.

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