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Recipe: Loaded Miso Soup

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I love miso soup, but every time I have it I’m always thinking a little of this or a little of that would be a great addition.  Enter the Loaded Miso!  The lightly salted broth lends itself well to the addition of almost any vegetable ingredient.  And the best part?  This one-pot deliciousness is kid-friendly – just skip the jalapenos!

Check out my version of the soup below, but don’t be afraid to customize to include your family’s favorite ingredients!

Print Recipe
Recipe: Loaded Miso Soup
miso soup
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
  • 1 1/2 Tbsp olive oil
  • 4 cloves garlic minced
  • 1 Tbsp fresh grated ginger sub 1/4 tsp ground ginger
  • 1 medium zucchini diced
  • 2 medium carrots diced
  • 6 cups water
  • 5 Tbsp white miso paste
  • 6 oz extra firm tofu
  • 1 cup shelled edamame
  • 1 handful shitake mushrooms sliced
  • 1 handful kale roughly chopped
Finishing Touches
  • 1 small jalapeno sliced in thin rounds (deseeding optional)
  • 4 stalks green onion chopped
Cuisine Japanese
Prep Time 15 minutes
Cook Time 20-30 minutes
Servings
people
Ingredients
  • 1 1/2 Tbsp olive oil
  • 4 cloves garlic minced
  • 1 Tbsp fresh grated ginger sub 1/4 tsp ground ginger
  • 1 medium zucchini diced
  • 2 medium carrots diced
  • 6 cups water
  • 5 Tbsp white miso paste
  • 6 oz extra firm tofu
  • 1 cup shelled edamame
  • 1 handful shitake mushrooms sliced
  • 1 handful kale roughly chopped
Finishing Touches
  • 1 small jalapeno sliced in thin rounds (deseeding optional)
  • 4 stalks green onion chopped
miso soup
Instructions
  1. Heat the oil in a large soup pot over medium heat. Once the oil is hot, add the garlic and saute until fragrant and then add the ground ginger. Mix to dissolve. If using fresh ginger, add it at the same time as the garlic.
  2. Add the zucchini and carrots and saute for 5 minutes. Add water and simmer until the vegetables soften.
  3. Add the miso paste and stir to completely dissolve. Continue to simmer until the vegetables are cooked all the way through.
  4. Add the tofu, edamame, mushrooms, and kale and cook for another 1-2 minutes. Add salt to taste. Remove from heat.
  5. To serve, top with green onions and a few slivers of jalapeno. Letting the jalapenos sit in the broth for a few minutes will give the soup a nice spicy kick.

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