Miso is a fermented soybean paste perfect for a quick miso soup recipe. I find this popular Asian seasoning in a refrigerated case at my local big box grocery. There are 3 main varieties of miso: white, yellow, and red miso. White miso has the mildest flavor while red miso is the strongest; I generally choose yellow miso which is in the middle and use it primarily for making soups and dressings.
Ingredients for this Miso Soup Recipe
3 tsp YELLOW MISO
2 cups WATER
1 CARROT sliced
1 small ONION chopped (or use green onions)
1 stick CELERY chopped
handful of fresh SPINACH roughly chopped
dried SEAWEED to taste (we use versatile seaweed sheets)
1 Tbsp OIL
¼ tsp BLACK PEPPER
RED PEPPER FLAKES
How to Make Miso Soup with Vegetables
- Heat a pot with oil on medium heat.
- When oil is hot, add in the onions and red pepper flakes and sauté for 2-3 minutes.
- Add in the carrots and celery and continue to sauté another 2 minutes.
- Season with black pepper then pour in the water, cover the pot and let it come to a boil.
- Once the pot is boiling, turn off the heat and stir in the miso until it dissolves.
- Add in the remaining ingredients, stir, and serve hot.
We generally buy seaweed sheets, which is what I use in the video recipe. Dried seaweed sheets are versatile and easily used for making sushi rolls or simply adding to salads and soups. Check current prices for DRIED SEAWEED on Amazon.
Interested in a heartier soup? One of my favorite and easiest recipes is for this Healthy Mackerel Stew. Any time of year is great for a hearty, healthy soup or stew, but like miso soup, this dish is especially tasty when the cool weather arrives.
Thanks for checking out this vegetable miso soup recipe, and all of our recipe videos. Miso has a Wikipedia page if you’d like to discover more details about this Japanese soybean paste.
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