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Miso soup recipe - Dr. Axe

Miso Soup Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Diet: Vegan


Try this healthy, delicious miso soup recipe with mushrooms. The soybeans are fermented, so this it’s loaded with gut-friendly probiotics.


  • 4 cups organic broth or water
  • 2 cups fresh mushrooms or 1/2 cup dried, chopped
  • 1 large yellow or red onion, diced
  • 2 cloves garlic, pressed or minced
  • 12 teaspoons grated ginger
  • 2 cups coarsely chopped collard greens
  • 2 tablespoons coconut aminos
  • 2 tablespoons mellow white miso


  1. In a medium pot, heat broth or water over medium heat and bring to a low simmer. Add the mushrooms, onion, garlic, ginger, collards and coconut aminos. Cook for 5 minutes.
  2. Meanwhile, put the miso into a small bowl and add a little hot water. Whisk until smooth. Set aside.
  3. Remove the broth and vegetable mixture from heat. Add in the miso and stir to combine.


  • You can use water instead of broth, though broth brings more flavor.
  • As far as broth goes, use vegetable broth for a vegan version. You can sub in bone broth if you aren’t looking to keep this recipe vegan/vegetarian.
  • Prep Time: 10
  • Cook Time: 5
  • Category: Soup
  • Method: By hand
  • Cuisine: Japanese


  • Serving Size: 2
  • Calories: 128
  • Sugar: 10.7g
  • Sodium: 1,764mg
  • Fat: 1.7g
  • Saturated Fat: 0.3g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 24.3g
  • Fiber: 4.8g
  • Protein: 7.2g
  • Cholesterol: 0mg