Nourishing Miso Vegetable Soup
This Nourishing Miso Vegetable Soup is a delightful and health-packed twist on the traditional Japanese miso soup, celebrated not only for its comforting qualities but also for its rich, umami flavors. Combining fresh, vibrant vegetables with the fermented goodness of miso, this soup is perfect for any time of the day, although it holds a special place in Japanese breakfast culture. Miso is a powerhouse of antioxidants, including vitamin E, and boasts protective linoleic acid known to promote beautiful skin. Prepare your taste buds for a warm embrace of nutritious ingredients, all while enjoying a bowl that’s as good for your body as it is for your soul. Keep in mind that miso should never be boiled to retain its health benefits, so we’ll be adding it at the finale of the cooking process.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
expeller-pressed canola oil
2 teaspoons (none)
fresh gingerroot
3 slices (thinly sliced)
large onion
1 (thinly sliced)
carrots
2 (peeled and thinly sliced)
celery
2 stalks (thinly sliced)
cabbage
4 cups (coarsely chopped)
water
5 cups (none)
miso
4 tablespoons (dark or light, available at natural-food stores)
green onions
2 (chopped)
toasted sesame oil
1 teaspoon (none)
Instructions
1
In a large pot, heat the expeller-pressed canola oil over medium heat. Once hot, add the thinly sliced ginger and onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent.
2
Add the peeled and sliced carrots, thinly sliced celery, and coarsely chopped cabbage to the pot. Stir the mixture well to combine all the vegetables.
3
Pour in 5 cups of water and increase the heat to high until the mixture reaches a rolling boil. Once boiling, reduce the heat to low and cover the pot. Simmer the soup for about 10 minutes or until the carrots are tender.
4
After simmering, remove the pot from heat. In a separate bowl, take the miso paste and gradually add a ladle of the hot broth, stirring until it dissolves into a smooth mixture. If needed, add a bit more broth to thin it down.
5
Carefully stir the miso mixture back into the pot of vegetable soup. Allow the soup to rest for a few minutes to let the flavors meld together.
6
Serve the soup piping hot in bowls, garnished with chopped raw green onions and a drizzle of toasted sesame oil. If desired, you can remove the sliced ginger before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Nourishing Miso Vegetable Soup?
It is a health-packed twist on traditional Japanese miso soup featuring fresh vegetables and fermented miso paste.
Is this miso vegetable soup recipe vegan?
Yes, this recipe is vegan and contains no animal products.
Is this recipe gluten-free?
Yes, based on the tags provided, this soup is gluten-free.
Can I boil the miso paste?
No, miso should never be boiled as high heat destroys its health benefits and delicate flavor.
What are the health benefits of miso?
Miso is a powerhouse of antioxidants, including vitamin E, and contains protective linoleic acid for healthy skin.
What type of miso should I use?
You can use either dark or light miso, which are typically available at natural-food stores.
How many ingredients are needed for this soup?
There are 10 main ingredients in this recipe.
How do I prepare the ginger for this recipe?
You should use 3 slices of fresh gingerroot and slice them thinly.
What oil is used for sautéing the vegetables?
The recipe calls for 2 teaspoons of expeller-pressed canola oil.
How long should I sauté the onion and ginger?
Sauté them for about 5 minutes until the onion becomes translucent.
What vegetables are included in the soup?
The soup includes onion, carrots, celery, and cabbage.
How much cabbage is used in this recipe?
The recipe requires 4 cups of coarsely chopped cabbage.
How much water is needed for the broth?
You will need 5 cups of water.
How long does the soup need to simmer?
Simmer the soup for about 10 minutes or until the carrots are tender.
How do I properly add the miso to the soup?
Remove the pot from the heat, dissolve the miso in a ladle of hot broth in a separate bowl, then stir it back into the pot.
What are the suggested garnishes?
The soup is garnished with chopped raw green onions and a drizzle of toasted sesame oil.
Should I remove the ginger before serving?
If desired, you can remove the sliced ginger before serving the soup.
Is miso soup traditionally eaten for breakfast?
Yes, miso soup holds a special place in Japanese breakfast culture.
How many carrots are used?
Two carrots, peeled and thinly sliced, are used.
How much toasted sesame oil is needed?
One teaspoon of toasted sesame oil is added at the end.
What is the preparation for the celery?
Two stalks of celery should be thinly sliced.
How many green onions are used for garnish?
Two chopped green onions are used as a garnish.
Does miso contain linoleic acid?
Yes, it contains protective linoleic acid known to promote beautiful skin.
Can I use dark miso?
Yes, dark miso is a suitable option for this recipe.
Is this considered a quick meal?
Yes, it is tagged as a quick meal and requires minimal simmering time.
What should I do after adding the miso mixture?
Allow the soup to rest for a few minutes to let the flavors meld together.
What is the flavor profile of this soup?
It is celebrated for its comforting qualities and rich, umami flavors.
How should the onion be sliced?
One large onion should be thinly sliced.
Is this soup considered healthy?
Yes, it is a nourishing soup packed with vegetables and fermented nutrients.
Should the water be boiling when I add the vegetables?
No, add the water to the pot after the vegetables have been sautéed and then bring it to a boil.