Name: Vegetable Miso Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 cups dashi stock (or vegetable broth for vegetarian version); 3 tablespoons white or yellow miso paste; 1 block (14 oz) firm tofu, cut into 1/2-inch cubes; 1 medium carrot, thinly sliced into half-moons; 1 small zucchini, quartered lengthwise and sliced; 6 shiitake mushrooms, stems removed and caps thinly sliced; 2 green onions, thinly sliced (white and green parts separated); 1 tablespoon soy sauce; 1 sheet nori seaweed, cut into thin strips (optional); 1 tablespoon sesame oil; 1 cup baby spinach leaves

Instructions

Prepare the broth

In a large pot, bring the dashi or vegetable broth to a gentle simmer over medium heat. Be careful not to boil vigorously as this can affect the flavor.
Add hardy vegetables

Add the carrots to the simmering broth and cook for 3 minutes. Then add the white parts of the green onions, zucchini, and shiitake mushrooms. Continue to simmer for 5 minutes until vegetables begin to soften.
Incorporate the miso

Place the miso paste in a small bowl. Ladle about 1/2 cup of the hot broth into the bowl and whisk until the miso is completely dissolved. Pour this mixture back into the pot and stir gently. Never boil miso as high heat destroys its probiotics and alters the flavor.
Add remaining ingredients

Add the tofu cubes, soy sauce, and sesame oil to the soup. Simmer gently for 2 minutes to allow the tofu to warm through and absorb the flavors.
Finish the soup

Turn off the heat and add the baby spinach, stirring until just wilted. Garnish with the green parts of the green onions and nori strips if using. Allow the soup to sit for 1 minute before serving to let the flavors meld together.

Vegetable Miso Soup

Ingredients

Instructions

Nutritional Information