Creamy Vegetable Soup with Japanese Miso

Vegetable Soup lovers, here’s a cozy twist you’ll adore this season: a creamy miso-based version that’s comforting, nourishing, and full of flavor. This creamy vegetable soup covers everything from the cozy factor to the nutrients, so you’ll want it on your regular rotation.

Ingredients

• 4 cups vegetable broth (or dashi made from kombu for extra depth)
• 2–3 tablespoons white or yellow miso paste
• 1 block medium-firm tofu, cut into small cubes
• 4–5 shiitake or button mushrooms, sliced
• 2 small bok choy, chopped
• 1 carrot, thinly sliced
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tablespoon sesame oil
• 2 green onions, sliced
• Salt & pepper, to taste
• Optional: a splash of soy sauce or tamari

Instructions

1. Sauté aromatics. In a pot over medium heat, warm the sesame oil. Add onion, garlic, and ginger; sauté until fragrant and slightly softened (2–3 minutes).
2. Add vegetables. Stir in mushrooms, carrot, and the white parts of bok choy. Cook for another 2 minutes.
3. Add broth. Pour in the vegetable broth and bring to a gentle simmer.
4. Add tofu & greens. Add tofu cubes and the green leafy parts of bok choy. Simmer until vegetables are tender, about 5 minutes.
5. Dissolve miso. Remove the pot from heat (don’t let it boil). In a small bowl, ladle a bit of hot broth and whisk the miso paste until smooth, then stir it into the pot.
6. Season. Taste and adjust with salt, pepper, or soy sauce.
7. Garnish & serve. Ladle into bowls, top with green onions, and serve immediately.

Health Benefits

• Plant-based protein: Tofu delivers a hearty protein boost without meat.
• Gut-friendly: Miso is fermented and contains probiotics (as long as it’s not boiled)
• Rich in vitamins & minerals: Bok choy, mushrooms, and carrots bring fiber, antioxidants, and micronutrients.
• Hydrating & soothing: Great for cold days, light on the digestive system yet filling.

Tips & Variations

• For an extra creamy texture, stir in a spoon of cashew cream or coconut milk just before serving.
• Swap in seasonal vegetables like spinach, kale, or zucchini.
• Store leftovers in the refrigerator up to 2 days — reheat gently (don’t boil) to preserve the miso’s probiotics.
• If you want a deeper umami flavor, use a kombu-based dashi or add a small piece of kombu while simmering (remove before serving).

Conclusion

This creamy vegetable soup with Japanese miso is comforting, healthy, and easy enough for any weeknight. It checks all the boxes: warm, flavorful, nutrient-rich, and vegetarian. Bookmark this recipe, save the pin, and enjoy bowl after bowl of pure soup bliss.