Miso Ginger Vegetable Soup (THM FP)

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Tis the season for soup! I’m a soup lover. You can pack so much flavor into one bowl of soup, while also keeping the dishes to a minimum – double win.


I have a confession to make: I love veggies. My mother still tells stories of me as a kid asking for carrots and celery for breakfast. My husband and I even went down the path to veganism for a while (there’s a rabbit hole, for you).

My kids adore tofu. Maybe because it was a staple for them during their transition from nursing to table food. Maybe because I let them eat it right off the cutting board. Who knows! And something about soup makes them really happy too (I think it’s the slurping). Anyway, this soup was great for the whole family! ^_^

Really, you can play around with whatever vegetables YOU like for this soup. I tried to keep with an Asian theme by using baby bok choy, oyster mushrooms, carrots, green onions, and sprouted tofu.

Yep. Sprouted tofu is a thing, and it really exists! It’s one of my favorite items from Trader Joe’s, and that’s really the only place I’ve ever seen sprouted tofu. But don’t fret! I found this sprouted tofu on Amazon, and it has the same nutritional info as the one at TJ’s. Note that this is for a *case* of it – so you’ll need some saving/freezing space.

The broth base I used also came from Trader Joe’s (miso ginger broth), but again don’t fret. You can still make a tasty miso-ginger base all on your own.

I would start with a base of vegetable and mushroom broth. Add in some fresh grated ginger, and half, up to 1, tablespoon of miso paste.

The absolute best part, is that this soup comes together in a flash! The longest part was maybe sauteing the vegetables, which takes 5 minutes. Talk about an easy complement to any meal.


This soup has very little fat and carbs, making it a Fuel Pull on the THM plan, which means it can go alongside any meal. Enjoy 1 cup of it with a sandwich for an E, or with some steak stir fry for an S.

Miso Ginger Vegetable Soup (THM FP)

  • Servings: 4-6, 1 cup
  • Difficulty: Easy
  • Print

Credit: Erin Murray, My Fling with Food


  • 8oz oyster mushrooms, chopped
  • 2 medium carrots, julienned
  • 1lb baby bok choy, sliced
  • 3 scallions, thinly sliced
  • 32oz miso ginger broth (or my homemade alternative above)
  • 16-32oz vegetable broth (depends on how far you want to stretch the soup)
  • about 7oz sprouted tofu, cut into 1/2in cubes
  • 2 cloves garlic, minced
  • 1/2 inch fresh grated ginger
  • salt and pepper
  • coconut oil spray


  1. Heat a large sauce pan over medium-low heat and spray with coconut oil. Saute the carrots, mushrooms, ginger, and garlic until they begin to become tender, about 5 minutes.
  2. Add the broth and tofu, and heat until hot and steamy.
  3. Add the bok choy and cook for 1-2 minutes.
  4. Remove the pan from the heat and add the scallions.


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