Chinese Greens and Mushroom Soup

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Print Recipe
Yield: 7 servings
Prep Time: 15 Minutes
Cook Time: 15 Minutes
This take on miso soup is chock full of veggies and will hit the spot on a cold night. Simple enough to get the family to help chop the vegetables and enjoy the benefits when it’s all done. Darker miso will offer up a darker coloured broth. Look for it in health food and organic sections of grocery stores.



  1. In a soup pot, heat oil over medium heat. Cook onions, ginger and hot pepper flakes for 1 minute to soften. Stir in greens and mushrooms. Pour in vegetable broth and miso; bring to a boil. Reduce heat and simmer for 5 minutes or until vegetables are tender crisp. Add tofu, soy sauce and chili sauce if using; cook for 5 minutes before serving.
  2. Makes 4 to 6 servings.
Nutrition Facts
Chinese Greens and Mushroom Soup
Amount Per Serving
Calories 80 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1110mg 46%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 6g 12%
Vitamin A 80%
Vitamin C 60%
Calcium 15%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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