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.
4cupswater(for our purposes 1 cup is equal to 240 ml)
4tbsp.ENJUKU KOJI MISO
1onion
5-6mushrooms of your choice(cleaned)
2potatoes(peeled and cut into eighths)
1-2carrots(peeled)
To tastechopped leeks or green onions or experiment with your favorite vegetables
Instructions
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 has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
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