Vegetable Miso Soup – Miso Based Vegetable Soup

Vegetable Miso Soup

I love the rich, salty flavour of Vegetable Miso Soup. I sometimes just like to drink miso broth on its own, but it makes a perfect base for a vegetable miso soup. Miso is a paste of fermented soybeans, and like all beans, it’s high in protein and fibre. Miso is actually a complete protein, containing all of the essential amino acids. As with other fermented foods, the probiotics in miso are good for gut health.

Vegetable Miso Soup

About Miso Paste

Miso is more than just soup. You can use this versatile paste in salad dressings, as well as dips, sauces and spreads. It’s delicious on vegetables like these Miso Baked Sweet Potatoes. The lighter coloured miso pastes have a milder flavour than darker ones. Dark miso has a hearty flavour that complements root vegetables beautifully, as with the daikon radish and carrot in this soup. You’ll find miso paste in the refrigerator case near the tofu in your grocery store, or, in an Asian grocery.

What’s a Daikon Radish?

If you aren’t familiar with daikon, it’s a very large white radish with a mild, sweet flavour. The word, daikon, actually means, “large root” It’s sometimes called Oriental radish, or Japanese radish. Check out this article for more info on this great produce item, and to see a picture: What is Daikon Good For?  Daikon is easy to find in the produce section of most groceries, but, if you can’t find one, substitute a turnip or rutabaga in this soup.

And Then There’s Dashi

Another ingredient that you might not be familiar with here is dashi. Dashi is a stock made from dried seaweed, dried shitake mushrooms, dried fish, or all three. The best way to describe dashi is that it tastes like the sea. You will usually find it in a crystal form, at an Asian grocery, or in the ethnic food section of your grocery store. Be sure to check the label if you would like a vegan version. If you can’t find it, dashi, leave it out or use a teaspoon of fish sauce instead.

I used a spiralizer to get the thin “noodles” of vegetables, which lets them cook up quickly. You can also just use a vegetable peeler to make ribbons or julienne them by hand. Cook the veggies until just tender, but still slightly crisp for a fresh and flavourful soup.

Chopsticks are the best way to eat this bowl of goodness, Polish up your chopstick skills at home, so you can show them off the next time you eat out.

More Vegetable Soup Ideas

Buckwheat Soup with Turkey, Sweet Potato & Kale

Vegetable Zucchini Noodle Soup

Sweet Potato Soup with Black Beans and Corn

Chicken Noodle Soup

Roasted Tomato Basil Soup- Tomato Soup Roasted

Vegetable Miso Soup – Miso Based Vegetable Soup

Colleen
A flavourful vegetarian miso based soup, that's chock full of veggies, gluten free, and only takes 15 minutes to make.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Soup
Cuisine Gluten Free, Japanese, Vegetarian
Servings 4 servings
Calories 88 kcal

Ingredients
 
 

  • 6 cups water
  • 1/4 cup miso paste
  • 1/4 oz package dashi crystals
  • 1 tsp toasted sesame oil
  • 1/2 daikon radish peeled and cut into thin strips
  • 2 carrots peeled and cut into thin strips
  • 1/2 cup firm tofu cubed
  • 2 tbsp ginger peeled and cut into matchsticks
  • 2 scallions sliced

Instructions
 

  • In a large pot whisk together water, miso paste, dashi, and sesame oil. Heat to a boil over medium high.
  • Add tofu, daikon and carrot. Cook about 5 minutes, or until vegetables are tender crisp
  • Serve hot, garnished with scallion and ginger.

Nutrition

Serving: 1servingCalories: 88kcalCarbohydrates: 11gProtein: 4gFat: 3gSodium: 707mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 5170IUVitamin C: 12.2mgCalcium: 57mgIron: 1.1mg
Tried this recipe? What changes did you make?Let us know how it was!

Vegetable Miso Soup

Please Share!
  •  
  •  
  • 79
  •  
  •  
  •  
  •  
  •  

7 thoughts on “Vegetable Miso Soup – Miso Based Vegetable Soup

  1. Pingback: Healthy Recipes with Miso Paste ~ Cook Eat Live Love
  2. I love miso soup, but always find myself wishing there was more to it. This looks like a lovely bulked up version.

  3. I love that you used diakon in the miso soup. The flavours of miso and diakon are so amazing together. Loving the soup recipe here and the photographs are so, so beautiful! Considering the wet, cold weather outside today, I could definitely hug a huge bowl of this soup. Great post Colleen!

    1. Thanks so much Ginni! This soup is delicious indeed and I’m actually brewing some up now to have after my workout. I love the protein boost of miso. I appreciate your comment; have a wonderful weekend. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.