Misostrone Soup

Have you ever woken up and thought to yourself, “I need some Japanese/Italian Fusion for dinner?” “No,” you say? Well, neither have we. The original idea for this soup was to make a pretty straight forward miso soup since we bought some Miso Paste over the weekend…but then we remembered we didn’t have the proper stock, and we didn’t have time to make it with our dried shiitakes. So, we pivoted a bit and decided to make a tomato based soup with our Canned Tomatoes. Still wanting to use our Miso Paste, we started to think about veggies to use, and that’s when we tried to pick analogous ones to what you might find in a Minestrone.

Of course, that got us wanting to confirm what is generally used in Minestrone…but we didn’t have internet service in the supermarket! So, we moseyed over to the soup aisle and looked at a few pictures from a variety of brands of soup cans. We kept a few ingredients in common, but we decided to swap out the kidney beans for two other bean products (Bean Sprouts and Tofu…the latter of which also helped bring the two classic soups together)…and we decided to use ramen style noodles instead of penne. We also added some sliced shiitake mushrooms and Napa cabbage for good measure, and the end result was a really fun soup!

Time: 60 Minutes

Ingredients: (Makes enough to serve 6)

  • 6 Cups of Water
  • 1 Quart of Diced Tomatoes (we used our own Canned Tomatoes)
  • 1 Tablespoon Avocado Oil
  • 2 Tablespoons Miso Paste
  • Tofu
  • Napa Cabbage
  • Shiitake Mushrooms
  • Peas
  • Carrots
  • Scallions
  • Bean Sprouts
  • Ramen Style Noodles


  • Combine your tomatoes, water, avocado oil, and miso paste in a large soup pot, and heat to a simmer.
  • As your liquids heat, prep and incorporate your veggies:
    • Slice your shiitake mushrooms, and grate/shred your carrots. Add them along with your peas to the soup pot.
    • Slice your cabbage into small, thin strips, and cut your scallion into rounds. Then, add them to your soup pot. Keep some scallions aside as garnish for serving.
    • Cube your tofu, and add it to your soup along with your bean sprouts.
  • Allow your ingredients to simmer for a good 30-40 minutes.
  • Break your noodles into 1-2 inch long pieces, and add them to your soup. Stir, and let everything simmer until your noodles soften (about 10-15 minutes).
  • Scoop, Devour, and Enjoy!

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