Miso Vegetable Soup

Miso Vegetable Soup

May 17th 2021

Naturally fermented, unpasteurized foods, like miso, are rich in a variety of helpful bacteria called probiotics, and research shows that these beneficial microbes provide essential support for gastrointestinal, immunological, and overall health. Try this soup for a healthful lunch, which is especially beneficial when recovering from a cold or flu. Miso soup is also helpful for weight loss.

Enjoy a cup 1-2 meals a day. Feel free to substitute whatever seasonal vegetables you have on hand. You can use tempeh instead of tofu, if you prefer. This recipe serves 4.


  • 1 onion, thinly sliced
  • 3 carrots, sliced into matchsticks
  • 2 stalks celery, chopped
  • 1/3 pound tofu, cubed
  • 3 tbsp. sesame oil
  • 4 cups vegetable stock
  • 1 strip kombu or wakame
  • Fresh juice from 1 small piece ginger
  • Splash of tamari
  • 2-3 tsp. miso
  • 1 scallion, sliced thinly


  1. Sauté onion, carrots, celery, and tofu in sesame oil.
  2. Add stock, kombu, ginger, and tamari. Simmer for 30 minutes or until vegetables are tender.
  3. Dilute miso with a small amount of hot broth, add to soup, and stir well.
  4. Garnish with scallions and serve.