bone broth miso soup

bone broth miso soup

This bone broth miso soup is a quick and nutritious recipe, designed to be made in advance. I store the fixings separate from the broth and combine them just before they’re heated. This is one of my favorite ways to consume gut healing bone broth and probiotic-rich miso.

It’s August in New York City and humid temperatures in the 90s hardly call for soup. It’s certainly too hot to cook so why is this crazy lady posting a soup recipe? For one, this soup requires very minimal cooking. You make a simple broth by gently simmering beef both broth, water, and dried kombu. You don’t actually want the broth to be too hot because it can kill the probiotics in the fermented soybean paste.

Once you turn off the heat, you combine some red miso paste with a cup of broth and fully combine the two. The miso mixture goes back into the soup pot and it’s ready to serve. I divide portions of chopped kombu, tofu, and scallions into serving bowls and ladle the broth into the bowls. Miso paste contains all the salt and flavor you’ll need so you don’t even need to season the soup.

With a bone broth miso soup that is so simple to make, you don’t even have to wait for Autumn before you indulge. I love sipping a nutritious bowl of this soup before dinner to curb my hunger and heal my gut. It’s a wonderful way to nourish your digestion and whet your appetite for cozy cold-weather fare.

Here are some other quick recipes that offer nutritious benefits:

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bone broth miso soup

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  • Author: Sepideh Campos


  • 1 carton beef bone broth (2 cups)
  • 6 cups filtered water
  • 2 sheets dried kombu (rinsed with cold water)
  • ⅔ cup red miso paste
  • 3 scallions, thinly sliced
  • ½ package (9.5 ounces) firm organic tofu, diced into ½” cubes


  1. In a large soup pot, combine the beef bone broth, water, and dried kombu.
  2. Bring the broth to a simmer over medium heat and gently simmer for 10 minutes.
  3. Turn off the heat under the broth and remove the kombu sheets from the pot.
  4. Chop the kombu into small strips and set aside.
  5. In a medium bowl, combine the miso paste with a cup of the warm broth. Whisk to fully combine the miso and broth.
  6. Pour the miso broth back into the pot and combine it with the rest of the liquid.
  7. Divide the kombu strips, tofu, and green onions among your soup bowls.
  8. Ladle the warm miso broth into the bowls and serve immediately.
  9. If you have leftovers, store the kombu, tofu, and scallions together in a covered dish. Store the broth separate from the mix-ins and keep the broth and mix-ins refrigerated.
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