Description
Warm up with this comforting Cleansing Winter Vegetable Miso Soup, packed with nutritious ingredients and savory flavors. A vegan and gluten-free dish that’s perfect for a cozy evening meal.
Ingredients
Scale
Vegetables:
- 1 tablespoon sesame oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced into thin rounds
- 2 cups chopped napa cabbage
- 1 cup chopped daikon radish
Additional Ingredients:
- 1 cup cubed firm tofu
- 6 cups vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce or tamari
- 1 cup sliced shiitake mushrooms
- 2 green onions, sliced
- 2 tablespoons chopped fresh parsley or cilantro
- ½ teaspoon chili flakes (optional for heat)
Instructions
- Heat Sesame Oil: Heat sesame oil in a large pot over medium heat.
- Sauté Aromatics: Add onion and sauté until softened. Stir in garlic and ginger.
- Add Vegetables and Tofu: Add carrots, cabbage, daikon radish, and tofu. Cook briefly.
- Simmer Soup: Pour in vegetable broth and bring to a gentle simmer. Stir in soy sauce and mushrooms.
- Add Miso Paste: Remove some broth, mix with miso paste, then return to the pot. Do not boil.
- Adjust Seasoning: Taste and adjust seasoning. Ladle into bowls, garnish, and serve hot.
Notes
- You can swap napa cabbage for kale or bok choy.
- For a heartier soup, add cooked soba noodles before serving.
- Miso paste should be added off the heat to keep its nutritional benefits.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop, Simmering
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: about 2 cups
- Calories: 160
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg
