Miso Soup

This is a very simple but richly-flavored soup.

Yield 4 servings
Time 15 minutes
  • large saucepan or Dutch oven
  • wooden spoon
  • 3 cloves garlic, peeled and slightly crushed
  • 2 Q water or vegetable stock
  • 1½ in fresh ginger, thinly sliced
  • 2/3 c miso (red, brown-rice, or barley)
  • 1 c silken tofu, in ½-in cubes
  • 4 scallions, finely chopped
  • 2 carrots, grated or minced
Directions Bring the water, garlic, and ginger to a boil, then lower heat and simmer for 10 minutes. Remove garlic and ginger.

Add miso and stir until dissolved. Add remaining ingredients, simmer for 2 minutes, and serve. 

Notes Also see recipe for miso soup with pumpkin and onion.

Adapted from Didi Emmons’ Vegetarian Planet.

  Key to abbreviations and conversions
Soup Recipes     Vegan Recipes     Vegetarian Cookbooks

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