Recipes
Global

Miso Vegetable Soup

A nourishing Japanese soup filled with garden vegetables and enriched with savoury miso.

Ingredients

  • 2 cups mixed vegetables (carrot, spinach, spring onion, mushrooms)
  • 1 small piece fresh ginger
  • 1 garlic clove
  • 3–4 tbsp miso paste (store-bought, fermented)
  • 4 cups water or vegetable broth
  • Optional: tofu cubes, seaweed, sesame oil

Method

  1. 1

    1

  2. 2

    2

  3. 3

    3

  4. 4

    4

  5. 5

    5

Swaps & variations

  • Greens: spinach, bok choy, kale, or chard
  • Root veg: sweet potato or daikon radish
  • Extra umami: add dried mushrooms or kombu

Storing & freezing

Keeps 3 days in fridge. Do NOT freeze miso soups with greens — texture becomes mushy.

Grow it yourself

  • Sow directly in loose soil.,Keep moist to avoid cracking.,Thin seedlings early. Carrots
  • Cool-season crop.,Sow in early spring or autumn.,Water consistently; provide partial shade in heat. Spinach
  • Sow directly or plant sets.,Harvest continuously by cutting above the base. Spring Onions
  • Plant in autumn, mulch over winter.,Harvest when leaves brown. Garlic
  • Grow indoors in low light.,Use mushroom kits or inoculated substrate. Mushrooms (if homegrown)
  • Floating row covers protect spinach from caterpillars.
  • Neem oil or soapy spray protects leafy greens.
  • Companion plants: chives, basil, and marigolds deter pests.
  • Cut outer leaves first for continuous growth. Spinach
  • Harvest once stalks reach pencil thickness. Spring Onions
  • Pull young for sweetness. Carrots

Want meals like this matched to your goals and preferences?

Build my meal plan