Low Residue Miso Soup Recipe

low residue miso soup. honestly, this one’s a little weird — because miso soup is usually packed with seaweed, tofu, scallions, all kinds of stuff your gut might side-eye. but not this. this version keeps it simple, smooth-ish, cozy. no funky fibers, no digestive drama. just warm umami broth with soft bits that go down easy. made it in under 30 mins and yeah… it works.

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Ingredients Needed

¼ cup white miso paste: gentler than red, lower fiber, smoother flavor.
1 tbsp toasted sesame oil: adds that deep, toasty base note.
2 tsp freshly grated ginger: optional — skip or use a pinch for flavor without fiber.
1 tbsp coconut oil (or olive oil): helps soften everything and adds richness.
4 cups low-sodium vegetable broth or water: avoid ones with seaweed/onion.
2 tbsp tamari (gluten-free soy sauce): lower irritants than regular soy sauce.
½ cup soft-cooked carrots, sliced thin: cooked until really soft.
4 oz shiitake mushroom caps, sliced thin: just the caps — remove stems, they’re tough.
1½ cups baby spinach leaves: optional — wilt well for easier digestion.
Skip the green onions (they’re not low residue).

How To Make Low Residue Miso Soup

Mix the flavor base:
In a small bowl, stir together miso paste, sesame oil, and ginger. Set it aside for later.

Cook the veggies:
In a big saucepan, melt coconut oil. Add carrots and mushrooms (no onions). Cook on medium until they’re really soft — not crunchy.

Simmer the broth:
Pour in broth or water. Bring to a simmer, cover halfway, and cook for 10 mins. If using spinach, stir it in now to wilt.

Blend in miso:
Scoop out about ½ cup of the hot broth and whisk it into your miso mix until smooth. Add it back into the pot. Stir in tamari. Don’t boil it now — just warm through

Recipe Tips

Use white miso — it’s milder and easier on digestion.
Skip green onions and garlic — they’re not low residue.
Chop mushrooms super thin and cook well — or omit if they’re too rough for you.
Want it even smoother? Blend it all after cooking. Yep, that’s allowed.

How to Store & Reheat

Room Temperature: no — refrigerate immediately.
Fridge: up to 3 days in a sealed container.
Freezer: not ideal — texture changes. But you can freeze broth only, then add miso fresh later.

Nutrition Facts (Approx. per serving

Calories: 132
Sodium: ~750mg (if using low-sodium broth + white miso)
Protein: 4g
Fat: 8g
Carbs: 12g
Fibre: ~1–2g (depends on veggies used)
Sugar: 4g

FAQs

Is miso low residue?

In small amounts, yes — white miso especially. Avoid chunky bits or unblended paste.

Can I use seaweed or tofu?

Nope — both are high fiber or hard to digest. Skip them for low residue.

What broth is best?

Low sodium veggie broth without onion, garlic, or seaweed. Or just use plain water.

Can I skip spinach?

Yep — or cook it down completely. Or blend it in for texture-friendly greens.

What if I can’t find white miso?

Use mellow yellow miso or dilute red miso — but start with less, it’s stronger.