Brown Rice Miso Soup with Seasonal Greens

Quick Summary

This soup combines nutrient-dense brown rice, mineral-rich sea vegetables, and probiotic-packed miso. It is a light, restorative meal that comes together in under 30 minutes.

Ingredients

Method

1. 1. Bring the broth and grated ginger to a gentle simmer in a medium pot.
2. 2. Add the cooked brown rice and cubed tofu, heating through for 3 minutes.
3. 3. In a small bowl, whisk the miso with a ladle of warm broth until smooth. Stir this back into the pot; do not let it boil, as high heat kills the beneficial probiotics.
4. 4. Stir in the greens until just wilted. Remove from heat immediately.
5. 5. Ladle into bowls and garnish with green onions and nori.

Nutrition Snapshot

Frequently Asked Questions

Can I use white rice instead of brown?

Yes, though brown rice provides more fiber and a nuttier texture that pairs better with the miso.

Is this gluten-free?

Check your miso label. Some varieties use barley; choose one made with rice or soy to keep it gluten-free.

How long does this keep?

It is best served fresh. If storing, keep the broth and solid ingredients separate to avoid the rice absorbing all the liquid.