Description
This Cleansing Winter Vegetable Miso Soup is a nourishing and flavorful Japanese-inspired vegan soup perfect for detoxifying during cold months. Packed with wholesome winter vegetables, probiotic-rich miso, and protein-rich tofu, it offers a comforting and light meal that supports digestive health. The soup is simple to prepare on the stovetop and garnished with fresh green onions and optional seeds or chili flakes for extra flavor and texture.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Vegetables
- 2 medium carrots, sliced
- 1 small sweet potato, peeled and diced
- 1 cup chopped Napa cabbage or bok choy
Broth & Seasoning
- 4 cups low-sodium vegetable broth
- 2 tablespoons white or yellow miso paste
- 1 tablespoon soy sauce or tamari
Protein & Garnish
- 1/2 block firm tofu, cubed
- 2 green onions, sliced
- Optional toppings: sesame seeds, chili flakes, fresh herbs
Instructions
- Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until the mixture is fragrant and the onions become translucent.
- Add Vegetables: Stir in the sliced carrots, diced sweet potato, and chopped Napa cabbage or bok choy. Cook the vegetables for 4 to 5 minutes, stirring occasionally to soften them slightly.
- Simmer Vegetables: Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Cook for 10 to 12 minutes or until the vegetables are just tender but still retain some texture.
- Incorporate Miso: In a small bowl, whisk the miso paste with a few tablespoons of the hot soup broth until smooth, which ensures the miso dissolves evenly without clumping. Stir this miso mixture back into the pot along with the soy sauce or tamari, mixing gently to combine.
- Add Tofu & Heat Gently: Add the cubed firm tofu to the soup. Heat for an additional 2 to 3 minutes, making sure the soup does not boil to preserve the beneficial probiotics in the miso paste.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced green onions, and optionally with sesame seeds, chili flakes, or fresh herbs for added flavor and texture. Serve hot and enjoy.
Notes
- Avoid boiling the soup after adding miso to preserve its probiotic benefits.
- Feel free to swap in seasonal vegetables such as turnips, daikon radish, or kale for variety.
- This soup is naturally vegan and gluten-free when using tamari gluten-free soy sauce.
- Use low-sodium broth to control the salt level of the soup.
