Hearty Vegetable Miso Soup
Take your favorite vegetables, add miso, and you’ve got a flavorful soup. It’s that simple! The vegetables are packed with umami, so you don’t need any dashi or broth. It’s a great way to enjoy seasonal vegetables and is a great option for vegetarians.
- 2 tbsp. peanut, canola or olive oil
- 4 cups water (for our purposes 1 cup is equal to 240 ml)
- 4 tbsp. ENJUKU KOJI MISO
- 1 onion
- 5-6 mushrooms of your choice (cleaned)
- 2 potatoes (peeled and cut into eighths)
- 1-2 carrots (peeled)
- To taste chopped leeks or green onions or experiment with your favorite vegetables
Cut vegetables into a bite-size, no larger than 3/-4-in.
In a soup stock pot in heated oil sauté’ onions until they become translucent; then add the other vegetables and sauté’ 3 more minutes.
Add water and boil until all the vegetables are soft; reduce heat to simmer and add miso paste.
Bring to a simmer and garnish with chopped leeks or sliced green onions.
Product used in this recipe
Enjuku Koji Miso
26.4 oz (750 g)
Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.
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