Vegetable Miso Soup – Miso Based Vegetable Soup

Vegetable Miso Soup

I love the rich, salty flavour of 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
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. 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 are 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.

Love Soup, Too? Check out Chicken Noodle SoupMushroom Barley Soup, or Sweet Potato Soup With Black Beans & Corn.

Vegetable Miso Soup
Vegetable Miso Soup

How To Make Vegetable Miso Soup

5 from 1 vote
Vegetable Miso Soup – Miso Based Vegetable Soup
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A flavourful vegetarian miso based soup, that's chock full of veggies, gluten free, and only takes 15 minutes to make.

Course: Soup
Cuisine: Gluten Free, Japanese, Vegetarian
Servings: 4 servings
Calories: 88 kcal
Author: Colleen
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
  1. In a large pot whisk together water, miso paste, dashi, and sesame oil. Heat to a boil over medium high.
  2. Add tofu, daikon and carrot. Cook about 5 minutes, or until vegetables are tender crisp
  3. Serve hot, garnished with scallion and ginger.
Nutrition Facts
Vegetable Miso Soup – Miso Based Vegetable Soup
Amount Per Serving (1 serving)
Calories 88 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 707mg29%
Potassium 320mg9%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 5170IU103%
Vitamin C 12.2mg15%
Calcium 57mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Vegetable Miso Soup
Vegetable Miso Soup
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7 thoughts on “Vegetable Miso Soup – Miso Based Vegetable Soup

  1. 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. 🙂

  2. I love miso soup, but always find myself wishing there was more to it. This looks like a lovely bulked up version.

  3. Pingback: Healthy Recipes with Miso Paste ~ Cook Eat Live Love

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