This Healthy Vegetable Miso Soup makes an excellent main dish for a vegan dinner or a side dish or appetizer for a different meal.
Servings : 4
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 onion chopped SEE NOTES
- 2 Tbsp bottled minced garlic
- 2 tsp fresh ginger minced
- 4 carrot medium, cut into thin slices SEE NOTES
- 4 stalks celery cut into thin slices SEE NOTES
- 1 1/2 cup broccoli cut into small florets
- 1/2 cup green beans chopped
- 1 cup baby bok choy chopped
- 1/4 cup dried wakame seaweed optional
- 1 1/2 tsp sesame oil
- 4 green onion chopped
- 4 Tbsp miso paste SEE NOTES
- cilantro for garnish, optional
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Instructions
- Heat olive oil in a large soup pot over medium heat. Add garlic, ginger, onion, carrot and celery and cook for 5 minutes stirring frequently.
- Add 6 cups of water to the pot and bring to a gentle boil for 10 minutes.
- Add broccoli, green beans, bok choy, and seaweed. Cook, stirring frequently, for 5-7 minutes. Remove from heat.
- In a small bowl, mix the miso paste with about a 1/2 cup of hot water. Mix until it is completely dissolved in the water.
- Add miso mixture, sesame oil, and green onions to the pot. Mix well and serve.
Notes
NOTE: You can often find something called "mirepoix" in the pre-chopped produce section. It's a mix of onion, celery, and carrot already chopped. Two of the Trader Joe's size mirepoix packages would work great to replace the amount of carrots and onions and celery in this recipe.
NOTE: We like mild yellow miso paste with no MSG. You can often find miso paste in the refrigerated Asian section near produce (with Tofu).
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