Bone Broth-Infused Miso Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soothing, mineral-rich soup that supports hydration and gut health during dietary transitions. This Japanese-inspired soup recipe, ready in about 18 minutes, pairs bone broth, white miso paste, shredded bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 2 cups bone broth to a gentle simmer in a small saucepan over medium-low heat, avoiding boiling.
  2. Step 2: Whisk 2 tbsp white miso paste into a small bowl with 2 tbsp cold broth until smooth, then stir into the simmering broth.
  3. Step 3: Add 1/2 cup sliced shiitake mushrooms and 1 tsp grated fresh ginger, cooking for 3 minutes until mushrooms soften.
  4. Step 4: Stir in 1 cup shredded bok choy and cook for 2 minutes more until bok choy is tender but still vibrant green.

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