Crock Pot Miso Soup

This Crock Pot Miso Soup is a light and nourishing recipe, which includes miso paste and tofu. It’s a healthy twist on the classic, ready in about 2 hours and 10 minutes.

Crock Pot Miso Soup Ingredients

• 4 cups vegetable broth (or dashi for traditional flavor)
• 1 sheet nori (optional, cut into large rectangles; yields about 1/4 cup)
• 3–4 tablespoons white or yellow miso paste (chickpea or soy-based; avoid bonito for vegan option)
• 1/2 cup chopped green chard (or other sturdy green)
• 1/2 cup chopped green onion
• 1/4 cup firm tofu, cubed (or silken tofu added at the end)

How To Make Crock Pot Miso Soup

1. Add base ingredients: Pour vegetable broth into the Crock Pot. Add chard, green onion, and firm tofu (if using silken tofu, wait until the end). Stir to combine.
2. Cook the soup: Cover and cook on LOW for 1.5–2 hours or on HIGH for about 1 hour, until the vegetables are tender.
3. Prepare miso paste: While the soup cooks, place miso paste in a small bowl. Add a bit of hot broth or water and whisk until smooth. This prevents clumping.
4. Finish with miso and nori: Once the soup is done cooking, stir in the miso mixture and nori. If using silken tofu, gently add it now. Do not boil after adding miso.
5. Taste and serve: Taste and adjust seasoning with more miso or a pinch of sea salt. Serve warm. Best enjoyed fresh.

Recipe Tips

• Can I use silken tofu in the Crock Pot?
  Add silken tofu at the end after cooking to prevent it from breaking apart.
• Is miso soup vegan?
  It can be if you use vegetable broth and miso paste without bonito (fish flakes).
• Can I make miso soup ahead of time?
  Yes, but add miso paste just before serving to preserve flavor and nutrients.
• What greens can I substitute?
  Kale, spinach, or bok choy are great alternatives to chard.
• How to avoid overly salty soup:
  Start with 3 tablespoons of miso and adjust to taste before serving.

What To Serve With Miso Soup

This light soup pairs well with:

• Steamed rice or brown rice
• Vegetable sushi or avocado rolls
• Edamame with sea salt
• Tempura vegetables
• Cucumber salad

How To Store Miso Soup

Refrigerate:
Store in an airtight container for up to 3 days. Reheat gently without boiling.

Freeze:
Not recommended with miso or tofu; for best results, freeze broth and vegetables separately and add fresh miso when reheating.

Miso Soup Nutrition Facts

• Calories: 170
• Carbohydrates: 22.3g
• Protein: 13.6g
• Fat: 5g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 1817mg
• Potassium: 461mg
• Fiber: 10g
• Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use red miso instead of white?
Yes, but red miso has a stronger, saltier flavor. Use less to start.

Can I skip the tofu?
Yes, but tofu adds protein and texture. You can substitute mushrooms or edamame.

Why shouldn’t I boil miso paste?
Boiling destroys beneficial probiotics and dulls the flavor.

What does nori add to miso soup?
Nori adds a subtle umami flavor and traditional texture.

Can I double the recipe?
Yes, just be sure not to overcrowd your Crock Pot.

Try More Recipes:

• Crock Pot Matzo Ball Soup
• Crock Pot Maryland Crab Soup
• Crock Pot Low Carb Taco Soup