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Miso Vegetable Soup

Super easy

Miso Vegetable Soup
Cooking time
Waiting time 20m


For 7 Person(s)


  • 1 package brown rice udon noodles
  • 1 Onion thinkly sliced
  • 1 tablespoon(s) Wakame sea vegetable
  • 2 quarts filtered water
  • 5 tablespoon(s) heaping, of Miso, white
  • 1 tablespoon(s) ginger, minced
  • 4 oz. soft tofu, drained and cut into 1”cubes
  • Flat Leaf Parsley Leaf (finely minced over the top at finish)

Miso Vegetable Soup Directions

  1. Bring a large pot of water to boil with a pinch of salt. Add the noodles and stir, cooking for about 8-10 minutes or al dente. Strain the noodles and run under cold water.
  2. While the noodles are cooking, saute the onions in 1 tablespoon of water until translucent.  Add water, wakame and gingerroot into a 3 quart pot. 
  3. Bring to gentle boil, then simmer 20 minutes with lid. In a small bowl blend your miso with a ladle of liquid from the soup pot, and add this diluted miso plus the tofu to the soup and heat very gently for only 3-4 minutes keeping the live enzymes of the miso intact, but allowing the flavors to mingle.  When the soup is ready add the noodles, garnish with the parsley and serve.

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