Miso Vegetable Soup

Miso adds a uniquely earthy and salty flavor to soup stocks, and it's an easy way to add plenty of protein to your soups as well. This basic miso vegetable soup is incredibly quick and easy but tastes like you've put a lot of effort into the pot. It's also a great soup for using just about any combination of vegetables you might have on hand.

Make sure to add the miso to the soup at the end of the cooking time, as overcooking the miso alters the flavor and reduces the nutritional benefits.

Miso Vegetable Soup

Recipe by Lisa Turner Cuisine: Asian Published on June 7, 2007 Very simple, quick and nourishing vegetable soup seasoned with miso Preparation: 15 minutes Cooking time: 10 minutes Print this recipe Ingredients: 1 large potato, diced 2 medium carrots, sliced 2 leeks, finely chopped 2 cups white mushrooms, roughly chopped 2/3 cup fresh or frozen peas 2/3 cup green beans, chopped Note: Other combinations of vegetables may be used, including snow peas, celery, corn, cabbage, peppers, onions, shallots, dried mushrooms or bean sprouts 4 green onions, chopped 2 tablespoon minced ginger 6 cups water 5 tablespoons tamari or soy sauce 1 teaspoon sesame oil 4 tablespoons Hatcho miso or red miso sea salt to taste fresh ground black pepper to taste Instructions: Place all of the ingredients except the miso, salt and pepper, and a small handful of the chopped green onions into a large saucepan and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes or until the vegetables are just tender. Turn off the heat. Dissolve the miso in 1/2 cup of hot water and stir into the soup. Season with salt and pepper to taste. Serve hot, garnished with the remaining green onions. Makes 4 to 6 servings