Chinese Vegetable Miso Soup
Submitted by ndmcfarlane
A hearty vegetarian miso soup loaded with mushrooms, snow peas, bean sprouts, turnip, tofu, and vermicelli noodles in a sesame-scented vegetable broth. Warming, nourishing, and ready in 40 minutes.
YIELD
6 servingsPREP
15 minCOOK
25 minREADY
40 minThis isn’t your typical side-of-sushi miso soup. It’s a full-on meal in a bowl, packed with vegetables, tofu, and slurpable vermicelli noodles.
Celery, carrots, turnip, mushrooms, snow peas, and bean sprouts all get layered into a sesame-kissed vegetable broth. A splash of dry sherry and rice vinegar adds brightness, while the miso paste stirred in at the very end brings that deep, umami richness that ties everything together.
Completely plant-based, naturally comforting, and the kind of soup that makes you feel better just smelling it.
Pro Tips
- Never boil the soup after adding miso paste; heat destroys its beneficial enzymes and dulls the flavor
- Dissolve the miso in warm water separately before stirring it in to avoid lumps
- Cook the noodles in a separate pot so they don’t absorb all the broth and turn mushy
- Add the tofu last so it heats through without falling apart
Ingredients
Directions
Bring 5 cup of vegetable stock to a boil.
Lower heat and add sesame oil, celery, carrot and garlic.
Cover and simmer over low heat for 10 minutes.
In the meantime, cook the noodles separately til lal dente.
Drain and set aside.
Add turnip and white parts of scallions to the stock pot.
Simmer for 5 minutes.
Add rest of the ingredients except tofu, miso and noodles and simmer, covered, until cooked.
Add the noodles and tofu. Remove from heat.
Dissolve miso thoroughly in ½ cup warm water.
Stir into soup.
Serve immediately.
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