Today, we had our second snowfall of the season in Philadelphia. Both times, the snowfall has been small and light. And both times, I wanted to curl up on the couch under a blanket with a big, hot bowl of soup. That’s why I made you this Miso Soup.
Miso soup is one of my favorite things to order at Japanese restaurants because it’s healthy, warming, and just tastes good. Little did I know that making miso soup at home would be SO easy!
I used a base of vegetable broth for this soup since I wanted to keep things vegan/vegetarian and I knew that the vegetable broth would be a great match for even more veggies and tofu.
Guys, this soup is ridiculously easy! Let me break it down for you: first I added 1 container of the vegetable broth and 4 cups of water to a big pot and brought it to a boil. Then, I added 3 tablespoons of white miso paste (which you should be able to find in most grocery stores) and stirred everything around until the miso was mixed throughout. Then, I added chopped vegetables and tofu and let everything simmer together for a couple of minutes. Then…I was done!! Yup, that’s it! You don’t have to cook the vegetables for too long since I spiralized the carrots, which made them extra thin, and I was okay with the other vegetables being just slightly cooked through. I thought the miso would add a lot of salt to the soup, but I added a little bit more at the end because I love salt. Test to see if you want to add some to yours.
I chose carrots, red pepper, and shiitake mushrooms as my veggies for this recipe but there are so many options of what you can add to this soup. I think onions, cabbage, bok choy, and spinach would also be great! I used a soft tofu so that it would mimic the melt-in-your mouth tofu you get at the restaurants.
This soup is pretty much just veggies and a little bit of tofu but it is so filling. It’ll warm you up and keep you full for hours.
- 1 32 oz. carton Progresso Vegetable Broth
- 4 cups water
- 3 tablespoons white miso
- 1 package soft tofu
- 2 cups chopped shiitake mushrooms
- 3 carrots, spiralized or shredded
- 1 red bell pepper, seeds removed and chopped
- salt, to taste
- chopped green onions, to top
- Add vegetable broth and water to a large pot and bring to a boil.
- Once boiling, lower the heat and add miso. Use a large spoon to break up the miso and incorporate it throughout the broth.
- Add the tofu and vegetables and let simmer for 5-10 minutes.
- Add salt to taste and divide among 4 bowls. Add chopped green onion to each soup and serve immediately.
- Store in the fridge for up to five days or freeze for longer.
I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
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This is great because I have some veggies to use up before I leave for Texas this weekend, plus it’s freezinggg so soup is perfect!
I love meals where you can just throw whatever you’ve got leftover into a big pot 🙂 And it still tastes good…I promise!
Soup is so perfect for this time of the year and I am just craving this miso bowl right now! 🙂
It’s pretty much all I want these days!
Ingredients call for white miso, but the instructions say yellow miso. I have never used miso before. Which is correct?
Oops, thanks for pointing this out Stacy! I used white for this recipe but I think you could use others. I found a great article about the differences: http://www.thekitchn.com/whats-the-difference-white-yel-79637
Beautiful! Do you always use white miso?
I’ve used white and yellow before and the white is milder compared to the yellow which is a lot saltier. But I love both!
Oh my gosh this is so easy. Not sure why I assumed Miso soup would be complicated.
That’s exactly how I felt until I made it and realized how easy it was!
With the cold weather today, finding your recipe was a lifesaver. My family absolutely loved it.