Healthy Miso Vegetable Soup is a dish I came across one chilly afternoon when I was craving something warm and nutritious. I wanted a soup that was both comforting and full of flavor, so Healthy Miso Vegetable Soup was the perfect choice. With its rich miso base and colorful mix of fresh vegetables, it seemed like the ideal meal for a cold day. It reminded me of the times I had enjoyed similar soups in cozy little cafes.
A Balanced Combination
What I love about Healthy Miso Vegetable Soup is how simple it is to make yet so satisfying. The miso paste gives the soup a deep umami flavor, and the vegetables provide both crunch and freshness. I used carrots, cabbage, and mushrooms, but you can add any vegetables you like. Healthy Miso Vegetable Soup is easy to customize, making it perfect for a quick weeknight dinner. Each spoonful is packed with nutrients, and I always feel good after eating it.
A Hearty, Nutritious Meal
I’ve noticed that Healthy Miso Vegetable Soup is also great for my health. The miso helps with digestion, and the vegetables offer vitamins and minerals that make me feel energized. It’s the kind of soup that fills you up without feeling heavy. I often pair it with a side of brown rice or a simple salad to create a full, well-rounded meal. Healthy Miso Vegetable Soup has become one of my go-to recipes, especially during the colder months.
A Simple, Satisfying Tradition
Whenever I make Healthy Miso Vegetable Soup, it’s not just about the food; it’s about the memories created in the kitchen. The smell of the soup simmering on the stove brings a sense of comfort. It’s easy to make, but it’s always a reminder to slow down and enjoy the small moments. Healthy Miso Vegetable Soup has become a tradition in my home, and I’m sure it will continue to be for many years to come.
Table of Contents
Chef’s Notes- Healthy Miso Vegetable Soup
- Prep in Stages: To make this recipe even easier, consider chopping your vegetables ahead of time. This can be done the night before or earlier in the day, ensuring that all you need to do is add everything to the slow cooker when you’re ready to cook.
- Sauté for Extra Flavor: For a deeper, more aromatic base, sauté the garlic and onions in a bit of olive oil before adding them to the slow cooker. This step can bring out their natural sweetness and complexity, adding richness to the soup.
- Customize Your Veggies: Feel free to mix up the vegetables according to what you have on hand. Squash, zucchini, or even mushrooms would work beautifully in this soup, creating a unique twist every time you make it.
- Slow Cooker Tips: Slow cookers can vary in cooking times, so check your soup about halfway through. If the vegetables seem to be cooking too fast, reduce the heat to low. If you’re short on time, you can also cook on high for 2 hours, but longer cooking will meld the flavors better.
- Adjust Spice Level: If you’re not a fan of too much heat, start by adding only a small amount of sriracha. You can always add more toward the end of cooking for an extra kick. Alternatively, you can skip it altogether if you prefer a milder flavor profile.
- Boost Protein: If you’d like to add extra protein, toss in some cubed tofu or cooked chickpeas during the last hour of cooking. This will give your soup more substance, making it a heartier meal.
- Vegan-Friendly Options: This recipe is already plant-based, but if you’re cooking for a crowd, you could offer toppings like sliced avocado, a sprinkle of toasted sesame seeds, or a drizzle of coconut milk for variety and added texture.
- Serving Tip: Serve the soup hot with a fresh squeeze of lime to brighten up the flavors, or pair it with a side of crusty whole-grain bread for a more filling meal.
- Storage: This soup stores well for up to 3 days in the fridge. It also freezes well, so you can prepare it in advance for meal prep, making it an excellent option for busy weeks.
Healthy Miso Vegetable Soup
Dive into the vibrant flavors of this Healthy Miso Vegetable Soup, a perfect blend of fresh vegetables and umami-rich miso. Crafted with simplicity in mind, this recipe offers a nutritious and comforting meal that’s both affordable and easy to prepare. Whether you’re detoxing or simply seeking a wholesome bowl of goodness, this soup promises to delight your taste buds and nourish your body. Embrace the warmth and savor each bite of this delightful creation, inspired by the finesse of top culinary experts. Perfect for any season, it’s a must-try for health enthusiasts and busy cooks alike!
4
servings20
minutes3
hours250
kcal3
hours20
minutesKeep the screen of your device on
Ingredients
- Vegetables
4 large carrots halved and chopped
3 stalks celery diced
3/4 medium onion finely chopped
2/3 bushel fresh green beans trimmed and halved
1 1/3 cups frozen corn kernels
1 large russet potato peeled and cubed
- Seasonings:
3 tablespoons red miso paste
1/3 teaspoon dried oregano
2 cloves garlic minced
1 tablespoon turmeric powder
1 tablespoon raw agave nectar
1 1/2 tablespoons sriracha sauce
Salt and freshly ground black pepper to taste
- Liquids:
1 box low sodium vegetable broth
- Alternative Ingredients:
Red Miso Paste: Substitute with white miso paste or tamari for a gluten-free option.
Raw Agave Nectar: Use honey for non-vegans or maple syrup as a vegan alternative.
Sriracha Sauce: Replace with chili flakes or your favorite hot sauce for a different heat profile.
Vegetable Broth: Opt for homemade vegetable stock or use water with bouillon cubes if broth is unavailable.
Russet Potato: Swap with sweet potato for a slightly sweeter flavor and added nutrients.
Directions
- Prepare Vegetables: Begin by thoroughly washing, peeling, and chopping all vegetables. This ensures even cooking and optimal flavor distribution. Allocate about 10 minutes for this step.
- Combine in Slow Cooker: Place the chopped carrots, celery, onion, green beans, frozen corn, and cubed potato into the slow cooker. Add the dried oregano, minced garlic, and turmeric powder for a robust flavor base.
- Mix Seasonings: In a separate bowl, whisk together the red miso paste, raw agave nectar, half of the sriracha sauce, and a portion of the vegetable broth until the miso paste is fully dissolved. This creates a smooth seasoning mixture.
- Combine Mixtures: Pour the miso mixture into the slow cooker, ensuring it blends well with the vegetables. Then, add the remaining vegetable broth and stir the contents to ensure all ingredients are evenly distributed.
- Cook the Soup: Cover the slow cooker and set it to cook on high for approximately 3 hours. This allows the flavors to meld together beautifully.
- Adjust Seasonings: After cooking, taste the soup to check the spice levels. If desired, add the remaining sriracha sauce to increase the heat. Adjust salt and pepper to taste as needed.
- Serve and Garnish: Once seasoned to your preference, ladle the soup into bowls. For an extra burst of freshness, garnish with a squeeze of lime juice or serve as is. Enjoy your hearty and healthy miso vegetable soup!
Equipment
- slow cooker
Nutrition Facts
- Calories: 250kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 600mg
- Carbohydrates: 35g
- Fiber: 8g
- Sugar: 10g
- Protein: 10g
- Vitamin A: 900IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Healthy Miso Vegetable Soup
Can I make this recipe without a slow cooker?
Yes! You can make this soup on the stovetop. Simply sauté the onions, garlic, and other seasonings, then add the vegetables and broth. Bring it to a boil, reduce to a simmer, and cook for about 30 minutes until the vegetables are tender.
Can I use different types of miso paste?
Absolutely! While red miso is traditionally used in this recipe for its rich umami flavor, you can substitute with white miso paste if you prefer a milder flavor. If you’re avoiding gluten, you can also use tamari for a gluten-free option.
How can I make this soup spicier?
If you enjoy a bit of heat, increase the amount of sriracha sauce or add chili flakes to the soup. You can also stir in some fresh diced jalapeños or red pepper flakes when you add the garlic and onions.
Can I add more protein to this soup?
Yes! Tofu, tempeh, or chickpeas are great plant-based protein options. You can also add cooked chicken or shrimp if you’re looking for a non-vegan protein source. Just add these in the last 30 minutes of cooking.
Can I use a different vegetable broth?
Yes, you can use any broth you prefer, though vegetable broth complements the plant-based ingredients in this soup. If you prefer a richer flavor, you can use homemade vegetable stock or even miso broth for an added depth of flavor.
