vegetables
vegan
boiled
everyday
main course
soft
Japanese
all seasons
Hot
Vegetable Miso Soup
Difficulty
easy
Time
30m
Price Category
cheap
Calories
Low
This light and flavorful Vegetable Miso Soup is a perfect choice for a quick and healthy meal. A cornerstone of Japanese cuisine, it's packed with umami flavors and fresh vegetables. It's quick to prepare, nourishing, and incredibly versatile, making it ideal for any occasion. A warming and comforting dish that is guaranteed to invigorate your taste buds.
ingredients
Steps
Broth and Vegetables
In a medium pot, bring 1.5 liters of water (or dashi stock) to a boil. While the water heats, cube the tofu, slice the mushrooms, and julienne the carrot. Thinly slice the green onions, and rehydrate the wakame seaweed in cold water for 5 minutes, then drain and cut into smaller pieces.
Cook and Flavor
Add the carrots and mushrooms to the boiling water and cook for 5 minutes until slightly tender. Then add the tofu and bok choy (or spinach) and cook for another 2-3 minutes. Remove the pot from the heat.
Add Miso
In a small bowl, whisk 2-3 tablespoons of hot broth with the miso paste until smooth. Pour this mixture back into the soup and stir well. Do not boil the soup again after adding the miso!
Serve
Add the drained wakame seaweed and grated ginger (if using). Taste and add more miso paste if desired. Serve immediately, garnished with freshly sliced green onions.
Extra Tips
► Always add miso paste off the heat to preserve its probiotic properties and flavor.
► Experiment with different vegetables like daikon radish, kale, or enoki mushrooms for variety.
► If you like a bit of spice, add a dash of chili oil or sriracha before serving.
Nutrition
| Per 100g | Per Serving 375 g / 13.2 oz | |
|---|---|---|
| Calories | 80 kcal | 300 kcal |
| Protein | 6 g | 22 g |
| Fat | 3 g | 11 g |
| Carbohydrate | 7 g | 26 g |
| Fiber | 2 g | 7 g |
| Sugar | 2 g | 7 g |