Today’s miso soup is made with vegetable broth. You can clean out any leftover vegetables from your fridge, cooking them in convenient store-bought broth. Then, season with the miso paste of your choice to create an easy-to-make, tasty miso soup for any time of day. Even without dashi, this miso soup offers plenty of umami flavor and a touch of natural sweetness from the vegetables and broth. The only thing you need to be careful about is adjusting the amount of miso paste depending on the type of vegetable broth you use. Many store-bought broths contain sodium, so add the miso paste gradually to avoid it becoming too salty. Other than that, this healthy miso soup is great because it’s not only delicious but also incredibly nourishing. Plus, all the ingredients can be found locally without a trip to the Japanese market. Vegetarian and vegan-friendly too. I hope you give this a try!
Miso Soup with Vegetable Broth
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Equipment
- 1 Yukihira pot or any pot
- 1 ladle
Ingredients
- 1/4 onion
- 1/4 carrot
- 1 small potato
- 1 small broccoli
- 4 cups vegetable broth
- 2-3 Tbsp miso paste
Instructions
- Thinly slice the onion. Cut the carrot into thin quarter rounds. Cut potato into small pieces. Separate the broccoli florets, and slice the stems thinly.
- Bring vegetable broth to a boil, add the prepared vegetables, cover, and cook for 3 minutes.
- Dissolve the miso paste in the soup. Serve immediately.
