Miso Soup with Kohlrabi

Plant-Based, Dairy-Free, Gluten-Free

There's nothing more calming and nourishing than a bowl of miso soup. I love it when I need something light but flavorful. Miso has a rich and salty flavor that is enhanced with strips of seaweed and soft tofu cubes. I gave this version something new by adding a kohlrabi bulb from my dad's garden. Kohlrabi is a vegetable related to radish and cabbage with a similar flavor and a bit more sweetness. It has tons of vitamin C and multiple types of gut healing fiber, making this soup an impressive health tonic.


Time: 35 minutes

Servings: 2-4 (two big bowls or 4 small bowls)


6 cups water

1 block firm tofu

1 kohlrabi bulb (could use 6 small radishes instead)

3 small carrots

Handful spinach or kohlrabi leaves

1 small knob fresh ginger

1 sheet nori seaweed

1 tbsp tamari/soy sauce

1 tbsp sesame oil

2 tbsp red miso paste

Pinch of black pepper


Start water boiling in a large soup pot. Peel the outer layer of the kohlrabi bulb and chop into 1 inch wedges. Peel the carrots and slice into thin rounds. Slice the tofu block into 1 inch cubes. Peel the ginger and chop finely. Check that water has started boiling and add kohlrabi, carrots, tofu, and ginger into the pot. Lower to medium heat and set a timer for 25 minutes. Add spinach or kohlrabi greens, tamari (or soy sauce), and black pepper. Keep mixture at a steady simmer in the pot, stirring often. When timer rings, remove from heat and add sesame oil. Allow the soup to cool for five minutes and then stir in miso (boiling water can damage the probiotics in the miso). Tear apart small pieces of the nori (seaweed) sheet and add to the soup. Serve in 2-4 bowls and enjoy!