Recipe: Vegetable Miso Soup

An easy miso soup with a little extra vegetable flare so that you can serve it as a side or dress it up with some cold noodles or a boiled egg for a main course.

Vegetable Miso Soup
Serves 4
A little twist on miso soup that turns it in to a meal.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tablespoons oil
  2. 1 onion, sliced thinly
  3. 3 carrots, matchstick cut
  4. 10 shiitake mushrooms, sliced thinly
  5. 6 cloves of garlic, thinly sliced
  6. 800ml vegetable broth (or water + bullion)
  7. 800ml water
  8. 1 inch ginger, grated
  9. 1 tablespoon soy sauce
  10. 1 cup miso (I would suggest white but any will do)
  11. 2 thinly sliced sheets nori
Instructions
  1. Heat oil in soup pot. Add onions, carrots, celery, mushrooms, and garlic. Cook for approximately 10 minutes on low heat until carrots begin to soften and onions are clear.
  2. Add broth and water, bring to a boil. Reduce heat to low and simmer uncovered for another 10-15 minutes then turn off heat.
  3. Add ginger, soy sauce, and miso and stir to combine.
  4. Add nori before serving.
Notes
  1. I used vegetable broth but if you have dashi or vegan dashi, that's probably even better.
Adapted from Eating Works
Adapted from Eating Works
Mab Made Food http://www.mabdese.net/bento/

Leave a Reply