Bok choy in miso soup

Bok choy in miso soup is a simple, savory Japanese-style soup featuring tender baby bok choy and tofu cubes simmered in a dashi broth seasoned with fermented soybean paste. The dish typically includes ingredients like kombu and bonito flakes for the base, with the miso paste added at the end to preserve its delicate flavor. It's a staple in Japanese home cooking and a popular light meal or starter.

🍽️ Nutrition at a glance

This soup is low in calories (around 80-120 per serving) and carbohydrates, with minimal fat and a moderate amount of plant-based protein from the tofu and miso. It is an excellent source of vitamins A, C, and K from the bok choy, as well as probiotics and minerals like manganese and copper from the fermented miso.

Nutrition breakdown

Calories	45 kcal
Protein	3.5 g
Carbs	6 g
Fat	1 g
Fiber	2 g
Sugar	2.5 g
Sodium	850 mg
Vitamin C	45 mg
Vitamin A	300 mcg RAE
Calcium	120 mg
Potassium	400 mg
Folate	50 mcg
Iron	1.5 mg
Manganese	0.4 mg
Vitamin K	45 mcg

Per 1 bowl (300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, this soup embodies the Japanese principle of 'ichiju sansai' (one soup, three sides) and is valued for its umami depth from fermented miso. Nutritionally, the combination of probiotics from miso and fiber-rich bok choy creates a gut-friendly dish, while adding miso at the end preserves its beneficial live cultures.