Low Sodium Miso Soup Recipe

Name: Low Sodium Miso Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 tablespoon toasted sesame oil; 6 cloves garlic (minced); 2 cups no-salt-added chicken broth; 1 teaspoon reduced sodium miso paste; 6 ounces silken tofu (cubed); 1 cup baby spinach; 2 green onions (sliced); 2 limes (juiced)

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This low sodium miso soup recipe is a light and flavorful soup that makes a wonderful appetizer or starter to dinner. Made with garlic, no-salt-added chicken broth, greens, tofu, and low sodium miso paste it’s a simple and delicious soup idea!

Ready in just 15 minutes, you can easily make this soup as a quick and easy appetizer. Even though it doesn’t have salt, it has lots of fresh and natural flavors.

Want more low sodium Asian inspired dishes? Try our low sodium sticky rice, low sodium beef stir fry, and low sodium sweet and sour sauce!

low sodium miso soup with tofu and baby spinach and green onions in reduced sodium miso broth.

Table of Contents

I recently had the most amazing miso soup at the Yokozuna restaurant in Okotoks Alberta and I had to make a low sodium version at home! Miso paste is made from fermented soybeans, and traditional miso paste can have a good amount of salt. I found this reduced sodium miso paste which is the base of this delicious soup.

This miso soup is quick to make – ready in just minutes with low sodium ingredients like spinach, green onions, garlic, and tofu. It’s a great appetizer, meal starter, or just to enjoy for a quick snack or light lunch.

Just a note: this isn’t a traditional miso soup recipe (which has added salty ingredients), just my low sodium adaptation.

Why This Recipe Works

It’s hot, flavorful, and has a wonderful miso taste!
Ready in just 15 minutes, it comes together quickly.
This soup is made with simple, whole ingredients and a reduced sodium miso paste.
A great low sodium Asian meal idea!
Cooks of any skill level can make this dish by following our easy step-by-step photos and directions below.

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

Miso is a paste made from lightly fermented soy beans, and is a classic in soups and Asian dishes. I used this reduced sodium miso paste, and it adds the perfect amount of flavor to this soup!

I found sautéing fresh garlic in a bit of toasted sesame oil gave this soup a wonderful taste. The sesame oil has a nutty flavor and the fresh garlic cloves are a wonderful savory addition.

I used a no-salt-added chicken broth as the base of this soup. You can use a store-bought variety, or make our low sodium chicken broth or low sodium bone broth at home!

In the soup I like to add a little cubed silken tofu, baby spinach which wilts nicely in the soup, and fresh green onions for flavor.

Additions and Substitutions

Seaweed, or nori, is traditional in miso soup. If you want to add some in (instead of the spinach), feel free to do so!

I sometimes like adding sliced baby bella mushrooms into my miso soup for a wonderful flavor.

Fresh garlic is best, but you could use jarred or minced garlic in a pinch.

If you don’t like tofu, you could always swap it for cooked chicken, cooked pork, or cooked sliced beef.

How To Make This Recipe

a pot with toasted sesame oil and minced garlic cloves to make miso soup.

Step 1: In a small pot, add the toasted sesame oil and heat over medium-low heat. Add in the chopped garlic and sauté for 2-3 minutes until garlic brings to brown.

low sodium chicken stock to make miso soup

Step 2: Add in the no-salt-added chicken broth and bring the soup up to a boil.

miso paste being added to a pot of broth and garlic and sesame oil.

Step 3: Once the soup is boiling, add in the miso paste. Stir for 1 minute until the miso starts to dissolve.

tofu being added to low sodium miso soup for extra protein.

Step 4: Add in the cubed tofu and the baby spinach into the boiling soup. Cook for 4-5 minutes until the spinach wilts.

green onions being added to muso soup with low sodium miso paste.

Step 5: Add in the green onions and fresh lime juice.

a bowl with low salt miso soup with tofu and green onions.

Step 6: Serve in individual bowls, and enjoy hot.

Recipe FAQs

How much sodium is in miso soup?

This low sodium miso soup has 177 mg sodium per serving, as it uses reduced sodium miso paste and no added salt. If you order miso soup at a restaurant it may contain more sodium, so be sure to check with the restaurant if they have nutritional facts they can share.

Where can you get low salt miso paste?

This reduced sodium miso paste is a great way to get plenty of miso flavor in your soup, without the added sodium. I ordered it online, but you can check your local Asian markets or grocery stores to see if they have a reduced sodium version near you.

How to store leftover soup

If you have leftovers, you can store the soup in an airtight container and enjoy within 3 days. Make sure to stir well when reheating, as the miso can settle at the bottom of the bowl.

low salt miso soup recipe low sodium asian soups with miso paste.

More Low Sodium Soup Ideas

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Low Sodium Miso Soup

Kelly Jensen

This low sodium miso soup recipe is a light and flavorful soup that makes a wonderful appetizer or starter to dinner. Made with garlic, no-salt-added chicken broth, greens, tofu, and low sodium miso paste it’s a simple and delicious soup idea!

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Soup

Cuisine American, asian

Servings servings

Calories 197 kcal

Equipment

Ingredients

Instructions

In a small pot, add the toasted sesame oil and heat over medium-low heat. Add in the chopped garlic and sauté for 2-3 minutes until garlic brings to brown.
Add in the no-salt-added chicken broth and bring the soup up to a boil.
Once the soup is boiling, add in the miso paste. Stir for 1 minute until the miso starts to dissolve.
Add in the cubed tofu and the baby spinach into the boiling soup. Cook for 4-5 minutes until the spinach wilts.
Add in the green onions and fresh lime juice. Serve in individual bowls, and enjoy hot.

Notes

Recipe Note: this isn’t a traditional miso soup recipe (which has added salty ingredients), just my low sodium adaptation. I’ve tested this recipe a few different ways, and this version tastes the best even though it has very non-traditional ingredients.

Additions and Substitutions

Seaweed, or nori, is traditional in miso soup. If you want to add some in (instead of the spinach), feel free to do so!

I sometimes like adding sliced baby bella mushrooms into my miso soup for a wonderful flavor.

Fresh garlic is best, but you could use jarred or minced garlic in a pinch.

If you don’t like tofu, you could always swap it for cooked chicken, cooked pork, or cooked sliced beef.

Nutrition estimate (for 1 serving)

Calories: 197kcalCarbohydrates: 18gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 177mgPotassium: 577mgFiber: 3gSugar: 3gVitamin A: 1561IUVitamin C: 29mgCalcium: 98mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.

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