RecipesGlobal 
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
- 2
2
- 3
3
- 4
4
- 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
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