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Menu Planning & Recipes

Miso Chicken-less Soup

Recipe © Alexandra Caspero MA RD, guest contributor

Servings: ~5
Printable version


  • 1- 2 garlic cloves, minced

  • 2 Tbl. fresh ginger, minced

  • ¼ cup white miso

  • ¾ cup shredded carrot

  • 2 cups baby spinach

  • 2 packets ramen noodles (discard the
    seasoning packets)

  • 2 Tbl. toasted sesame oil

  • 6 cups vegetable broth (I prefer low-sodium
    brands, especially with the miso)

  • 1 bunch scallions, thinly sliced


1. In a soup pan, heat the toasted sesame oil over medium heat. Add the scallions, ginger, and garlic. Cook for a few minutes taking care not to brown the garlic.Add the broth, bring to a low simmer, and cook for about 5 minutes to flavor the broth even more.

2. Remove 1 cup of broth and place into a separate bowl.

3. Add the carrots, noodles, and spinach. Cook for 3-5 minutes until the noodles are done. While that is cooking, add the miso to the reserved 1 cup of broth and stir until completely dissolved


4. Reduce soup to medium-low and add the miso back to the soup. Stir to mix and serve. 


Nutrition: (Serving size: ~1¼ cups)

calories: 268      protein: 5.5g      total carbohydrate: 34.7g      total fat: 11.4g
sugars: 5.5g    sodium: 655mg*    dietary fiber: 3g     saturated fat: 3.5g

*assumes ramen seasoning packets are NOT used