Hearty Vegetable Miso Soup

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.
Servings 4


  • 2 tbsp. peanut, canola or olive oil
  • 4 cups water (for our purposes 1 cup is equal to 240 ml)
  • 4 tbsp. miso paste
  • 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


  1. Cut vegetables into a bite-size, no larger than 3/-4-in.
  2. In a soup stock pot in heated oil sauté’ onions until they become translucent; then add the other vegetables and sauté’ 3 more minutes.
  3. Add water and boil until all the vegetables are soft; reduce heat to simmer and add miso paste.
  4. Bring to a simmer and garnish with chopped leeks or sliced green onions.

Recipe Notes

Quick Tip: Once you add the miso, don't boil the soup again. Miso is a living, fermented food and it is best to keep it from ever being cooked at boiling temperatures (212 degrees Fahrenheit and 100 degrees Celsius).

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