Miso Veggie Soup
This recipe is a flavorful exploration of umami flavors, featuring miso as its star ingredient.
This recipe is a flavorful exploration of umami flavors, featuring miso as its star ingredient.
- Carbohydrate 14.1623904517522 g
- Cholesterol 0 mg
- Fat 0.711987916530175 g
- Fiber 3.73314279841208 g
- Protein 4.09044448369338 g
- Saturated Fat 0.109482750043673 g
- Serving Size 1 1 Serving (221g)
- Sodium 246.209301507161 mg
- Sugar 10.4292476533401 g
- Trans Fat 0.184276017212152 g
- Calories 70 calories
Step-by-step
- Saute onions in dry nonstick pan, add water when needed, then add the mushrooms and a couple quarts of water.
- Simmer till mushrooms are cooked and add cauliflower and carrots.
- Cook for a while longer add the green beans cook another 10 min or so then add the miso, ponzu and Bragg aminos, stir and add the kale.
- Cook another couple minutes.
- Season to taste.
Boiling miso paste destroys its delicate aromatic compounds and breaks down the beneficial live cultures responsible for its characteristic depth. Preserving the integrity of red miso requires incorporating it off the direct, rolling boil, whisking the paste into a warm ladle of broth before dissolving it back into the pot once the heat has been reduced to a gentle simmer. When dry-sauteing onions in a nonstick pan, managing moisture through tablespoon-sized additions of water prevents scorching while building a foundation of caramelized sugars that underpins the entire savory profile.
Substitutions alter the chemical balance of umami compounds and sodium levels significantly. Swapping red miso for white miso changes the fermentation profile from robust and salty to sweet and mild, requiring an adjustment in the proportion of liquid aminos to maintain savory depth. If ponzu lime is unavailable, a combination of fresh lime juice and tamari at a one-to-one ratio replicates the targeted acidity and salinity without introducing unwanted glutamates. Portabella mushrooms supply heavy concentrations of naturally occurring free glutamates, which synergize with the fermented soy elements to amplify the perception of savoriness on the palate.
Varying the vegetable density changes cooking timelines. Dense root vegetables like carrots demand adequate simmering time to soften fully without breaking apart into the broth, whereas tender greens such as kale wilt rapidly and should be introduced in the final two minutes of cooking to retain their bright pigmentation and cellular structure.
