Description
Warm up with this comforting Cleansing Winter Vegetable Miso Soup, a nourishing vegan dish packed with seasonal vegetables and umami-rich miso flavors.
Ingredients
Scale
Vegetable Miso Soup:
- 1 tablespoon sesame oil
- 1 small onion (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 cup carrots (sliced)
- 1 cup daikon radish (peeled and chopped)
- 1 cup napa cabbage (shredded)
- 1 cup shiitake mushrooms (sliced)
- 4 cups vegetable broth
- 3 tablespoons white or yellow miso paste
- 1 tablespoon tamari or low-sodium soy sauce
- 2 green onions (sliced)
- 1/2 block firm tofu (cubed)
- 1 tablespoon rice vinegar (optional)
- Salt to taste
Instructions
- Sauté Aromatics: Heat sesame oil in a large pot. Sauté onion until soft, then add garlic and ginger.
- Cook Vegetables: Add carrots, daikon radish, and mushrooms. Sauté until softened.
- Add Broth: Pour in vegetable broth and bring to a simmer. Add napa cabbage and tofu.
- Prepare Miso: Whisk miso paste with hot broth, then stir into the soup. Add tamari and rice vinegar if desired.
- Finalize Soup: Simmer gently, adjust salt, and serve hot topped with green onions.
Notes
- Avoid boiling after adding miso for probiotic benefits.
- Customize with seaweed, noodles, or other veggies.
- Consider using red miso for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 5g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
