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Miso Vegetable Soup

A comforting, nourishing, and delightful miso vegetable soup with a savory broth and a colorful medley of vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Japanese, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Broth
  • 4 cups vegetable broth
  • 1/4 cup miso paste
  • 1 clove garlic, minced
  • 1 teaspoon ginger, grated
For the Vegetables
  • 1 cup diced tofu Ensure it's firm tofu for better texture
  • 1 cup chopped vegetables (carrots, bok choy, and mushrooms) You can mix and match seasonal vegetables
  • 2 each green onions, sliced For garnish
  • sesame oil (optional) for drizzling Adds extra flavor if desired

Method
 

Preparation
  1. Wash and chop the carrots, bok choy, and mushrooms.
Cooking
  1. In a large pot, bring 4 cups of vegetable broth to a simmer over medium heat.
  2. Stir in the minced garlic and grated ginger, allowing the broth to absorb the flavors for about 2-3 minutes.
  3. Add the chopped vegetables to the pot and simmer gently for about 10 minutes, letting them soften but remain vibrant.
  4. In a separate bowl, mix the miso paste with a little broth until smooth, then stir it back into the pot.
  5. Gently add the diced tofu and cook for an additional 3-5 minutes until everything is heated through.
  6. Taste your soup and adjust the seasoning if needed. Top with sliced green onions and a drizzle of sesame oil, then enjoy!

Notes

Miso vegetable soup can be stored for 3-4 days in the refrigerator or frozen for longer life. Reheat on the stovetop over low heat, adding a splash of broth or water if it thickens.