Miso Veggie Soup
This recipe is a flavorful exploration of umami flavors, featuring miso as its star ingredient.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
soup
umami
vegetables
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 large sweet onion chunked
- 1 pound portabella mushrooms chunked
- 1/2 head cauliflower chopped
- 1/2 pound baby carrots cut
- 1/2 pound haricot vert cut in one inch pieces
- 1 bunch kale stems removed and chopped
- 3 tablespoons red miso
- 3 tablespoons kikkoman ponzu lime
- 3 tablespoons bragg liquid amimo
- 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
I've always been fascinated by the complex flavors of umami, and I'm constantly looking for new ways to incorporate them into my cooking. This recipe for Miso Veggie Soup is a testament to my love of umami, and it's quickly become one of my favorites. The combination of miso, mushrooms, and vegetables creates a rich and savory broth that's both comforting and satisfying.
Step-by-step
- Sauté onions in a dry nonstick pan, adding water when needed.
- Add mushrooms and a couple of quarts of water and simmer until mushrooms are cooked.
- Add cauliflower and carrots and cook for a while longer.
- Add green beans and cook for another 10 minutes.
- Stir in miso, ponzu, and Bragg aminos.
- Add kale and cook for a couple more minutes.
- Season to taste.
