Miso Cup Soup Is Full of Gut-Friendly Ingredients


Active Time: 10 minutes

Total Time: 15 minutes

Servings: 3 servings

Nutrition Profile:

- Nut-Free

- Dairy-Free

- High-Fiber

- Vegan

- Vegetarian

- High-Protein

- Egg-Free

- Gluten-Free


- 1 tablespoon of water

- 2 teaspoons of white miso

- 1 teaspoon of toasted sesame oil

- 1 cup of cooked brown rice

- 1 cup of cooked shelled frozen edamame

- 1 small head of baby bok choy, thinly sliced

- 3/4 cup of sliced scallions, divided

- 1 (7-ounce) package of sesame-ginger baked tofu, drained and cubed (1/2-inch)

- 1 1/2 teaspoons of lime juice

- 1 1/2 teaspoons of grated fresh ginger

- 2 1/4 cups of reduced-sodium vegetable broth, divided


- Lime wedges for serving (optional)


1. Whisk water, miso, and sesame oil together in a small bowl. Divide the mixture among 3 (1-pint) canning jars or microwaveable airtight containers (about 2 teaspoons each).

2. Top each jar with 1/3 cup of rice, 1/3 cup of edamame, 1/3 cup of bok choy, 1/4 cup of scallions, 1/2 cup of tofu, 1/2 teaspoon of lime juice, and 1/2 teaspoon of ginger.

3. Cover and refrigerate the jars for up to 3 days.

4. To prepare 1 jar of soup, add 3/4 cup of broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot and the vegetables are tender (2 to 3 minutes total).


5. Let the soup cool for 5 minutes. Serve with a lime wedge, if desired.

To make ahead:

Prepare through Step 1. Refrigerate the covered jars for up to 3 days.


- 3 (1-pint) canning jars or microwaveable airtight containers

Nutrition Information:

Serving Size: 1 1/2 cups

Calories: 267

Total Fat: 10g

Saturated Fat: 2g

Cholesterol: 0mg

Carbohydrates: 27g

Total Sugars: 5g

Added Sugars: 0g

Protein: 16g

Fiber: 6g

Sodium: 499mg

Potassium: 376mg