I love the rich, salty flavor of vegetable miso soup. At times I simply enjoy sipping the miso broth on its own, but it also makes an excellent base for a quick, nourishing vegetable soup. Miso is a paste made from fermented soybeans and, like other legumes, it provides protein and fiber. Because miso is a fermented food, it also offers probiotic benefits that support gut health.
About Miso Paste
Miso is a versatile ingredient that works beyond the soup bowl. Use it in salad dressings, dips, sauces, and spreads. Lighter miso varieties have a milder, sweeter flavor, while darker miso offers a deeper, heartier taste that pairs especially well with root vegetables. For this recipe, the robust flavor of darker miso complements daikon and carrot. You can find miso paste in the refrigerated section near tofu at many grocery stores or at an Asian market.
What’s a Daikon Radish?
Daikon is a long, white radish with a mild, slightly sweet flavor. The name daikon literally means “large root.” It’s commonly called Japanese or Oriental radish. Daikon is usually available in the produce section, but if you can’t find it, turnip or rutabaga are decent substitutes in this soup.
What Is Dashi?
Dashi is a simple Japanese stock made from ingredients like dried seaweed, dried shiitake mushrooms, dried fish, or a combination of these. It contributes a subtle umami quality often described as “tasting like the sea.” Dashi is commonly sold in instant crystal or powder form; check the label if you want a vegan version. If dashi isn’t available, you can omit it or substitute a small amount of fish sauce for a similar savory note.
For the vegetables in this recipe I like to use a spiralizer to create thin “noodles,” which cook quickly and retain a pleasant bite. A vegetable peeler or a sharp knife for thin ribbons or julienne strips works just as well. Cook the vegetables until they are tender-crisp so the soup stays fresh and flavorful.
Chopsticks are a fun and traditional way to enjoy this bowl of goodness. If you don’t use them often, practicing at home is a nice way to build confidence before eating out or around guests.
Want More Delicious Vegetable Soup Ideas?
Try other vegetable-forward soups for variety: buckwheat soup with turkey, sweet potato and kale; zucchini noodle soup; sweet potato soup with black beans and corn; classic chicken noodle; roasted tomato basil; or a quick vegan pho.
Recipe
Vegetable Miso Soup – Miso-Based Vegetable Soup
Ingredients
- 6 cups water
- 1/4 cup miso paste
- 1/4 oz package dashi crystals (or use a vegan dashi if preferred)
- 1 teaspoon toasted sesame oil
- 1/2 daikon radish, peeled and cut into thin strips
- 2 carrots, peeled and cut into thin strips
- 1/2 cup firm tofu, cubed
- 2 tablespoons ginger, peeled and cut into matchsticks
- 2 scallions, sliced
Instructions
- In a large pot, whisk together the water, miso paste, dashi crystals, and toasted sesame oil. Bring to a gentle boil over medium-high heat.
- Add the cubed tofu, daikon strips, and carrot strips. Simmer for about 5 minutes, or until the vegetables are tender but still slightly crisp.
- Ladle the soup into bowls and garnish with sliced scallions and ginger. Serve hot.
Nutrition
Calories: 88 kcal |
Carbohydrates: 11 g |
Protein: 4 g |
Fat: 3 g |
Sodium: 707 mg |
Potassium: 320 mg |
Fiber: 2 g |
Sugar: 4 g |
Vitamin A: 5170 IU |
Vitamin C: 12.2 mg |
Calcium: 57 mg |
Iron: 1.1 mg
