Description
This cleansing winter vegetable miso soup is a nourishing and detoxifying Japanese-inspired recipe that’s perfect for cold days. Packed with nutrient-rich vegetables, tofu, and umami flavors from miso paste and shiitake mushrooms, this vegan and gluten-free soup warms the body while supporting digestion and immunity. The recipe uses gentle stovetop cooking to maintain the probiotics and health benefits of miso paste, making it a wholesome and satisfying meal for four servings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small yellow onion, thinly sliced
- 2 carrots, peeled and sliced
- 1 small sweet potato, peeled and cubed
- 1 cup chopped napa cabbage
- 1 cup sliced shiitake mushrooms
- 6 cups vegetable broth
- 3 tablespoons white miso paste
- 2 teaspoons soy sauce or tamari
- 1 cup cubed tofu (optional)
- 2 green onions, sliced
- 1 tablespoon rice vinegar
- 1 sheet nori, torn (optional)
- Salt and pepper to taste
Instructions
- Heat Aromatics: Heat sesame oil in a large pot over medium heat. Add minced garlic, grated ginger, and thinly sliced onion. Sauté for 3–4 minutes until fragrant and softened, developing the soup’s foundational flavors.
- Add Vegetables: Incorporate the sliced carrots, cubed sweet potato, chopped napa cabbage, and sliced shiitake mushrooms into the pot. Cook for an additional 5 minutes, stirring occasionally to slightly soften the vegetables and meld the tastes.
- Simmer Broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15–20 minutes, or until all the vegetables are tender and flavors have fully developed.
- Prepare Miso Mixture: In a small bowl, whisk the white miso paste with a few spoonfuls of the hot broth until smooth and fully dissolved. This step ensures the miso integrates evenly without clumps.
- Add Miso and Seasonings: Stir the miso mixture back into the soup carefully, avoiding boiling after this point to preserve the beneficial probiotics in the miso. Add soy sauce or tamari, cubed tofu if using, and rice vinegar to layer in savory and tangy notes.
- Final Seasoning and Garnish: Heat the soup gently until warmed through but not boiling. Season with salt and pepper to taste. Just before serving, stir in sliced green onions and torn nori for fresh, crisp, and briny accents.
Notes
- Do not boil the soup after adding the miso paste, as high heat can destroy its beneficial probiotics.
- Add seasonal vegetables such as turnips, kale, or daikon radish for variety and extra nutrients.
- To keep the soup vegan and gluten-free, opt for tamari instead of regular soy sauce.
- Tofu is optional but adds additional protein and texture.
