How many calories in miso soup?
Miso soups generally are low calorie because they are very low in fat and carbohydrates, if you are making a miso soup with merely miso paste and Japanese stock, then your cup of miso soup is likely to be below 50 calories.
If you are adding other ingredients such as tofu and spring onions then your miso soup is likely to be around 100 calories.

Miso soup, because of its high umami flavours from the amino acids in the fermented soybeans, scores high in satiety. In other words, miso can make you feel satisfied very quickly, and can really take the edge off if you are feeling peckish. This is why miso soup is such a popular snack for those on a calorie controlled diet, or need a satisfying snack whilst on the go. It is also a great base for a low calorie meal if you simply add some noodles and vegetables to it, why not try adding a poached egg and some greens to it for a nourishing hot snack?
To find out where you can get our Miso Soup with Real Dashi, click here, or discover our miso soup recipes and inspirations using our Miso Tasty miso here.
Check out Aprils issue of Psychologies Magazine and learn all about fermenting foods and why the are important in Eve Kalinik‘s article ‘Culture Club’. Also find out who she name drops as her favourite miso paste producer!
As we uncover more and more about the gut and the trillions of microbes that live in our gut we understand just HOW much of a pivotal role the gut has in our overall health including supporting the immune system, managing inflammation and clear links with cognitive health. When you consider that we contain more microbes than human cells and most of these microbes live in our gut we really should show them some care and attention.
Fourteen years ago, miso was a little-known ingredient in the UK. Today, it’s a kitchen essential.
From our debut in Selfridges in 2011 to becoming the first miso brand on UK supermarket shelves, we’ve been on a mission to make miso mainstream. And we’re just getting started.
This year, we’re incredibly proud to achieve B Corp certification, joining a global movement that uses business as a force for good—for people and the planet.
And what better way to celebrate than with a giant miso caramel cake?!
This miso caramel cake is an indulgent fusion of sweet and umami, with rich caramel flavours balanced by the deep, savoury notes of miso. Perfect for a celebration, it’s a delicious way to mark a milestone.
This pancake day, why not try something a little different, with a fluffy Japanese souffle pancake? The ingredients are simple but the execution is all in the technique so if you are up for a challenge, then make this your Shrove Tuesday special! Also fab for a weekend treat with seasonal fruit.
The key to the height and form of these pancakes is all about the success of your egg white whipping. They need to reach serious stiff peaks. Otherwise, they will still taste delicious but will not have the drama of a souffle that these pancakes are famous for.
We are collaborating with our friends at All Things Butter for this pancake special, with a super delicious miso cinnamon butter on top! Moorish and fragrant, this butter is the ultimate sweet pancake topper.
Golden yellow in colour with a glossy finish, expect sweet and savoury notes, caramel tones and sweet soy sauce flavours. The sweetness of this sauce will cut through the savoury and richness of chicken and fish, caramelising beautifully on cooking. As it is quite a sweet sauce, we recommend not cooking on too high a heat for too long.
Expect savoury, sweet and smokey chilli notes, with a deep BBQ sauce flavour. The richness of this sauce will cut through oily fish and fatty meats like pork belly and chicken thighs, caramelising nicely on a BBQ. As it is quite a sweet sauce, we recommend not cooking on too high a heat for too long.
For my fifth feature of Channel 4's Sunday Brunch, I was delighted to be invited on for their Mother's Day special! It was so lovely to be back on the show - as always the hosts Simon and Tim welcomed me with open arms and what a jam-packed guest list! I am a huge fan of Lucy Beaumont as well as Edith Bowman so I was thrilled to be cooking for them!
In January of this year, Miso Tasty's founder, Bonnie Chung was interviewed by Zoe Denenberg for Epicurious about miso paste and what to look out for when shopping for it. To read the full article and learn more about this versatile ingredient, follow the link to Epicurious.
In Japan and across Asia, bento boxes are prepared for children by their parents to be eaten at school, at events and picnics. It is often a way for mothers to show their love for their children by making appetising and nutritious meals in a box.
We love this article in The Independent today about how geneticist Professor Tim Spector wants to transform how we approach eating, by telling us to stop cutting out foods. Instead, to nourish our gut with fermented foods like miso, unpasteurised cheese and yoghurts in order to look after our digestion system.