Miso Soup Recipe With Vegetables: Easy and Delicious Ideas

Miso soup is a cornerstone of Japanese cuisine, cherished for its delicate umami flavor and comforting warmth. This miso soup recipe with vegetables is a fresh and healthy take on the classic, packed with vibrant vegetables that add texture, color, and nutrition.

Whether you’re looking for a light starter, a nourishing snack, or a quick weeknight meal, this recipe is your go-to. The miso paste, made from fermented soybeans, delivers a rich depth of flavor while promoting gut health.

Paired with a medley of fresh vegetables and the subtle savoriness of dashi broth, this soup is both satisfying and soothing.

Perfect for all seasons, this vegetable miso soup is incredibly versatile. Customize it with your favorite veggies or whatever you have on hand.

Plus, it’s vegan-friendly and gluten-free, making it an excellent choice for diverse dietary preferences. If you love easy, wholesome meals, this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This miso soup with vegetables is a perfect blend of simplicity and nourishment. Here’s why it stands out:

• Quick and Easy: Ready in under 30 minutes, ideal for busy days.
• Nutritious: Loaded with vitamins, minerals, and antioxidants from fresh vegetables.
• Customizable: Use seasonal or leftover veggies to reduce waste.
• Gut-Friendly: Miso paste is fermented, aiding digestion and gut health.
• Comforting and Light: Perfect for anytime you want a warm, soothing soup without heaviness.

Ingredients

• 4 cups vegetable broth (low sodium preferred)
• 3 tablespoons white or yellow miso paste
• 1 cup firm tofu, cubed
• 1 medium carrot, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 1 cup baby spinach leaves
• 1/2 cup chopped green onions (scallions)
• 1/2 cup diced daikon radish (optional)
• 1 tablespoon dried wakame seaweed (rehydrated in water)
• 1 teaspoon soy sauce or tamari (optional, for extra umami)
• 1 teaspoon toasted sesame oil (optional, for garnish)

Equipment

• Medium saucepan or pot
• Small bowl for miso paste
• Whisk or spoon for mixing
• Knife and cutting board
• Measuring spoons and cups
• Soup bowls for serving

Instructions

1. Prepare the vegetables: Wash and slice the carrots, mushrooms, green onions, and daikon radish (if using). Cube the tofu into bite-sized pieces. Soak the dried wakame seaweed in warm water for about 5 minutes until it expands, then drain.
2. Heat the broth: Pour the vegetable broth into your saucepan and bring it to a gentle simmer over medium heat.
3. Add the vegetables: Put the carrots, daikon radish, and mushrooms into the simmering broth. Cook for about 5-7 minutes until the vegetables are tender but still vibrant.
4. Add tofu and wakame: Gently stir in the cubed tofu and soaked wakame seaweed. Allow them to warm through for 2-3 minutes.
5. Mix the miso paste: In a small bowl, ladle about 1/2 cup of the hot broth. Add the miso paste to this bowl and whisk until smooth. This helps avoid lumps in your soup.
6. Combine miso with soup: Slowly pour the miso mixture back into the pot, stirring gently. Important: do not boil the soup after adding miso, as high heat can kill the beneficial probiotics and alter the flavor.
7. Add greens and seasoning: Stir in the baby spinach and green onions. If using soy sauce or tamari, add now for extra depth.
8. Final touch: Remove the soup from heat. Drizzle a teaspoon of toasted sesame oil on top if desired for a nutty aroma.
9. Serve warm: Ladle the soup into bowls and enjoy immediately with steamed rice or as a light appetizer.

Tips & Variations

“For the best flavor, use fresh miso paste and avoid boiling after adding it. Experiment with different vegetables like zucchini, bok choy, or sweet potato for seasonal variety.”

• Vegetable swaps: Use kale, napa cabbage, or green beans instead of spinach for different textures.
• Protein boost: Add cooked edamame or chickpeas for extra protein.
• Broth options: Try making your own dashi broth using kombu and shiitake mushrooms for a traditional taste.
• Spice it up: Add a pinch of chilli powder recipe vegan or sliced fresh chili for mild heat.
• Make it creamy: Stir in a splash of coconut milk for a richer texture.

Nutrition Facts

*Sodium content varies depending on broth and miso paste used. Opt for low-sodium versions to reduce salt intake.

Serving Suggestions

This vegetable miso soup pairs wonderfully with a variety of dishes. Serve it as a starter alongside sushi rolls or steamed dumplings for an authentic Japanese meal experience.

For a heartier lunch, enjoy it with a bowl of steamed jasmine rice or a fresh Asian-inspired salad.

If you’re looking for more wholesome vegetarian meals, check out our collection of A to Z Vegetarian Recipes for Every Meal and Occasion. For grain-based options, the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals are excellent complements.

Conclusion

This miso soup recipe with vegetables is a delightful blend of tradition and nutrition that fits perfectly into any meal plan. Its simplicity makes it accessible for cooks of all skill levels, while the hearty vegetables provide a satisfying and nourishing boost.

Whether you’re warming up on a chilly evening or seeking a light, healing dish after a long day, this soup delivers on flavor and comfort.

Beyond being delicious, it’s an excellent way to incorporate more plant-based ingredients into your diet without sacrificing taste. Plus, the flexibility in ingredients means no two bowls have to be the same.

Don’t forget to explore our other recipes like the Best Vegetarian Recipes No Dairy for Delicious Meals for more inspiring ideas. Enjoy your cooking journey, and happy sipping!

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