Description
This Cleansing Winter Vegetable Miso Soup is a comforting and nourishing Japanese-inspired recipe perfect for chilly days. Packed with wholesome winter vegetables, rich miso paste, and optional tofu, this vegan and gluten-free soup offers a flavorful and detoxifying meal that supports digestive health and overall wellness.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
Vegetables
- 2 carrots, peeled and sliced
- 1 small sweet potato, peeled and diced
- 1 cup chopped napa cabbage
- 1 cup chopped kale or baby spinach
Broth and Flavorings
- 5 cups low-sodium vegetable broth
- 3 tablespoons white or yellow miso paste
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar (optional)
Additional
- 1/2 cup cubed tofu (optional)
- 2 green onions, sliced
- Sesame seeds for garnish (optional)
- Chili flakes for garnish (optional)
Instructions
- Prepare Aromatics: In a large pot, heat the sesame oil over medium heat. Add the diced onion and sauté for 2–3 minutes until soft. Stir in the minced garlic and freshly grated ginger and cook for another minute until fragrant to build the soup’s aromatic base.
- Add Vegetables: Incorporate the sliced carrots, diced sweet potato, and chopped napa cabbage into the pot. Stir well to evenly coat the vegetables with the sautéed aromatics and sesame oil.
- Simmer the Soup: Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Cover the pot and cook for 10–12 minutes or until the vegetables are tender and cooked through.
- Add Miso Paste: Turn off the heat and allow the soup to cool slightly. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth. Stir this mixture back into the pot carefully, making sure not to boil the soup after adding miso to preserve its probiotics.
- Finish Flavors and Greens: Stir in soy sauce (or tamari) and cubed tofu if using. Add the chopped kale or baby spinach and gently stir until wilted. Optionally, add a splash of rice vinegar for brightness.
- Serve: Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and chili flakes if desired. Serve hot and enjoy the comforting, nourishing flavors.
Notes
- Avoid boiling the soup after adding miso paste to preserve its beneficial probiotics.
- For enhanced detoxification, add a sheet of kombu (dried kelp) during cooking and remove it before serving.
- This recipe is flexible; feel free to swap in other winter vegetables like parsnips, daikon radish, or mushrooms.
- Use tamari instead of soy sauce for a gluten-free version.
