Miso Vegetable Soup
A chef whom I respect has stated that “Miso soup is not just some miso paste dissolved in hot water, maybe with a few scallions floating on top.” I agree and this soup is the typical miso soup I prepare at home.
Servings Prep Time
3-6 45 minutes
Cook Time
30minutes
Servings Prep Time
3-6 45 minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Pour water into a medium soup pot and turn on high heat.
  2. Add all vegetables except radish tops and scallions — but including Wakame, and bring to a boil.
  3. Place miso paste in a large soup bowl and spoon about 6 oz of the soup water into the bowl and dissolve the miso in it. Stirring and mashing with a fork works very well.
  4. Allow soup to continue to boil another 10 minutes. Turn off heat and wait 3-5 minutes. Add the miso water to the soup and stir; make sure all of the paste has dissolved. If it has not, just add a little more soup to the bowl and dissolve it.
  5. Add the radish tops to the pot and stir it once more.
  6. Ladle soup into individual serving bowls and add the chopped scallions on top of each one.
  7. Miso is a fermented soybean culture. It chelates radiation from the body and aids the immune system, as it is high in B vitamins and contains trace minerals. There are many varieties of miso paste and in Japan, are used seasonally, with lighter ones for warm weather; dark ones for cold weather. I will list them on this website later.