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

AuthorMabDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients
 2 tbsp oil
 1 onion, thinly sliced
 3 carrots, matchstick cut
 10 shiitake mushrooms, sliced thinly
 6 cloves of garlic, thinly sliced
 800 ml vegetable broth
 800 ml water
 1 inch ginger, grated
 1 tbsp soy sauce
 1 cup miso paste
 2 thinly sliced sheets nori

Directions
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.

Adapted from Eating Works

Ingredients

Ingredients
 2 tbsp oil
 1 onion, thinly sliced
 3 carrots, matchstick cut
 10 shiitake mushrooms, sliced thinly
 6 cloves of garlic, thinly sliced
 800 ml vegetable broth
 800 ml water
 1 inch ginger, grated
 1 tbsp soy sauce
 1 cup miso paste
 2 thinly sliced sheets nori

Directions

Directions
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.

Vegetable Miso Soup

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