- I first tried miso soup when I wanted a light and healthy meal that wouldn’t make me feel bloated.
- It is warm, simple, and very easy to digest, making it perfect for any time of the day.
- I love how it gives immediate comfort and warmth without feeling heavy in my stomach.
- In my experience, it is a perfect starter for lunch or a light dinner when I want to eat clean.
- Many people also ask if miso soup helps with weight loss, and I am happy to share my findings on that!
What is Miso Soup?
Miso soup is a traditional Japanese soup made from a base called “dashi” and fermented soybean paste. The main flavor comes from the miso paste itself, which is salty, savory, and full of “umami” (a deep, meaty taste).
I find it very soothing, especially in cold weather or when I am feeling a bit tired. It usually includes simple pieces of tofu, seaweed, and green onions. It is light enough to be a side dish but still filling enough for me to feel satisfied. Because it is water-based and uses fermented ingredients, it is a staple for healthy living in many cultures.
Is Miso Soup Good for Weight Loss?
In my opinion, yes, miso soup is excellent for weight loss. I have found it helpful for several reasons:
- Low in Calories: A typical bowl has very few calories, which helps me stay in a calorie deficit easily.
- Reduces Overeating: Drinking a warm bowl before a meal makes me feel full, so I don’t overeat my main course.
- Hunger Control: It contains high-quality protein from the silken tofu, which helps control my hunger for longer.
- Hydration: Since the soup is mostly water, it keeps me hydrated, which is essential for a working metabolism.
- Late-Night Snack: I prefer eating it at night instead of reaching for heavy, sugary snacks because it settles my cravings without the guilt.
Ingredients for My Halal Miso Soup
I always make sure my ingredients are halal-friendly. Many miso pastes are naturally halal, but I always check the label to ensure no alcohol was added during the fermentation process.
| Ingredient | Quantity | My Personal Note |
|---|---|---|
| Kombu | 1 (3-inch) piece | Dried kelp that provides the natural “ocean” flavor. |
| Water | 4 cups | Use filtered water for the cleanest taste. |
| Dried Wakame Seaweed | 3 tablespoons | It expands in water, so a little goes a long way! |
| White Miso Paste | 1/4 cup | Milder and sweeter than red miso. |
| Silken Tofu | 6 ounces | Cubed; provides a smooth, creamy texture. |
| Green Onion | 1/3 cup | Chopped; adds a fresh, sharp crunch. |
| Tamari | To taste | A gluten-free and usually halal-safe soy sauce. |
Optional Add-ins (My Choice)
- Mushrooms: Sliced shiitake or button mushrooms for extra earthiness.
- Carrots: Very thin slices to add a bit of natural sweetness and color.
How to Make Miso Soup (Step-by-Step)
Follow my simple steps to ensure you get the best flavor without losing the health benefits of the miso.
Prepare the Dashi:
I start by adding the piece of kombu to the 4 cups of water in a pot. I heat it slowly over medium heat.
Remove the Kelp:
Just before the water starts to boil, I remove the kombu. My Tip: Never let the kombu boil, or the broth will become bitter and slimy.
Add Texture:
Then, I add the dried wakame seaweed and the silken tofu cubes to the hot water. I let them simmer gently for about 2 to 3 minutes.
The Miso Secret:
In a small separate bowl, I take a little bit of the warm broth and mix it with the 1/4 cup of miso paste. I stir it until it is a smooth liquid with no lumps.
Combine Gently:
I pour the miso mixture back into the main pot. I turn the heat to very low and stir gently.
Final Touch:
Finally, I add the chopped green onions and a splash of tamari for extra depth. I serve it immediately while it is steaming.
Tips from My Experience
- Never Boil Miso: I never boil the soup once the miso paste is added. Boiling kills the healthy probiotics in the miso and can ruin the delicate flavor.
- Tofu Choice: I always use silken or “soft” tofu because it has a much smoother mouthfeel compared to firm tofu.
- Vegetable Boost: If I want more nutrition, I add thin slices of carrots or mushrooms during Step 3.
- Salt Management: I keep the extra salt or tamari very low because miso paste is already naturally salty.
My Sister’s Experience
My sister made miso soup a part of her weight loss routine and achieved great results. She says that drinking this soup improved her digestion and completely stopped her junk food cravings. In just a few weeks, she noticed a reduction in her weight and started feeling much more energetic. Now, it has become her favorite healthy dinner because it is both nutritious and incredibly easy to prepare.
How I Serve Miso Soup
- Small Bowls: I like serving it hot in a small Japanese-style ceramic bowl.
- Meal Pairing: It goes wonderfully with a side of steamed rice or a piece of grilled halal chicken.
- As a Main: Sometimes, when I’m not very hungry, I drink a large bowl alone as a light, comforting dinner.
- Fresh Twist: Adding a tiny lemon slice on the side gives it a fresh, citrusy feel that I really enjoy.
FAQs
Can I drink miso soup daily?
Yes! I drink it 3–4 times a week. It is a natural source of nutrients and is generally very safe for daily consumption.
Is miso soup high in calories?
No. It is very low in calories, usually ranging from 40 to 70 calories per bowl, depending on how much tofu you add.
Can I skip the tofu?
Yes, you can. However, I highly recommend keeping the tofu because it adds the protein that helps keep you full for weight loss.
Is it Halal?
Yes, provided you check that your miso paste and tamari are halal-certified and do not contain added alcohol (mirin or sake).
Conclusion
In my experience, miso soup is one of the simplest, warmest, and healthiest dishes you can make. I enjoy it whenever I want something light but satisfying. It has become a key part of my routine because it supports both my weight control goals and my digestion. Anyone looking for a quick, healthy, and halal soup can try this easily at home. I hope you enjoy the soothing taste as much as I do!
Miso Soup
Ingredients
- 1 3-inch piece kombu
- 4 cups water
- 3 tbsp dried wakame seaweed
- ¼ cup white miso paste
- ⅓ cup chopped green onions
- 6 oz silken tofu cubed
- Tamari to taste
- Optional: Mushrooms carrots, spinach
Instructions
- Add kombu to water in a pot and heat slowly.
- Before boiling, remove kombu.
- Add wakame seaweed and tofu cubes.
- In a small bowl, mix miso paste with a little warm broth.
- Pour the miso mixture back into the pot gently (do not boil).
- Add green onions and tamari.
- Serve hot and enjoy.