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Vegetable Miso Soup


Last year I started 2012 with a full month detox and loved it. One of the many recipes I found that I then made over and over throughout the year was a Vegetable Miso Soup. I make big batches and freeze leftovers for other meals. It’s great for lunch or dinner. If you wanted to add chicken or even shrimp to the soup or serve it on the side on a bed or arugula.




Vegetable Miso Soup 

* 2 tablespoon olive oil

* 1/2 yellow onion, chopped

* 2 garlic cloves, minced

* 2 celery stalks, diced

* 2 carrots, peeled and diced

* 1 cup chopped broccoli

* 1 cup cooked chickpeas

* 2 tablespoons white miso

* ½ inch fresh ginger grated

* Salt and pepper to taste


1.      Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, ginger and carrots until tender, 6 to 8 minutes.

2.      Stir in chickpeas; cook about 2 minutes.

3.      Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 20 minutes. About 5 minutes before the soup is ready add the broccoli. Remove from heat. Dissolve miso paste in 2 tablespoons cool water and stir into soup. Season with salt and pepper.

*** The Miso Paste I used is all natural and unpasteurized, not processed and contains no GMO’s.


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