Miso soup filled with soft tofu, carrots, bok choy, mushrooms, and edamame. This vegetable miso soup is delicious and perfect for the chilly winter spring weather.
One of my favorite items to order at Japanese restaurants is miso soup. It’s so simple yet so delicious and addictive.
Since there are only a couple ingredients in the soup, I thought I could try making miso soup at home. That way, whenever I have a craving, I can make it in just 30 minutes or so.
But I wanted to add my own twist to the classic miso soup.
There are tons of vegetables in season right now. Which means I want to use vegetables to take this miso soup to the next level.
Filled with thinly sliced carrots, mushrooms, bok choy, and deshelled edamame, this miso soup is delicious and healthy. You’ll definitely consume all your vegetables this way. Unfortunately, miso soup is one of those dishes that I have so much trouble trying to make them look appealing. The original made it onto my 2015 Recipe Fails only because I couldn’t get it to look appetizing. But I promise you’ll love this soup!
First, prep all your ingredients. Slice the carrots, mushrooms, and soft tofu. Cut the bok choy. Deshell the edamame. When you prepare all your ingredients beforehand, it makes cooking so much easier. You don’t have to switch back and forth between preparing and cooking.
In a medium sized pot, add dashi and water. Allow the soup to come to a boil.
Then add the miso paste. Stir to dissolve the miso in the soup.
Next, add the mushrooms and carrots since these take longer to cook. Once the mushrooms and carrots have softened, add bok choy and tofu.
After a few minutes, remove the soup from heat.
Divide the soup into bowls and add edamame and thinly cut seaweed.
Serve the vegetable miso soup warm.
- 1 pack of dashi
- 3 cups water
- 2 ½ tablespoons miso paste
- ½ cup sliced carrots
- 1 cup sliced white mushrooms
- 1 cup sliced oyster mushrooms
- ¼ cup deshelled edamame
- 1 bok choy, cut into small pieces
- Seaweed, cut thinly
- In a medium sized pot, add dashi and water. Allow the soup to come to a boil. Then add the miso. Stir to dissolve the miso.
- Next, add the mushrooms and carrots since these take longer to cook. Once the mushrooms and carrots have softened, add bok choy and tofu.
- After a few minutes, remove the soup from heat.
- Divide the soup into bowls and add edamame and thinly cut seaweed.
- Serve the vegetable miso soup warm.