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vegetable miso soup

Miso Soup with Vegetables

This is a hearty, main course miso soup chock full of vegetables. To make it even more of a meal, add 1/2 pound cooked udon or soba noodles, or 1 1/2 cups cooked rice.
Servings 6
Author Turnip the Oven


  • 1 piece of kombu or wakame seaweed 6-inch
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 cup thinly sliced onion about 1 small onion
  • 1 cup finely diced carrots 2 or 3 carrots
  • 1 teaspoon grated fresh ginger
  • 1 cup thinly sliced purple cabbage
  • 4 curly kale leaves de-stemmed and torn into bite-sized pieces
  • 1 pound firm or extra-firm tofu cut into 1/2-inch cubes
  • 1/4 cup miso paste brown, red, white or a combination
  • 1 tablespoon tamari or soy sauce plus more to taste
  • 1/4 cup finely chopped scallions for serving


  1. Soak the kombu or wakame in 2 cups of the water for at least 15 minutes. Meanwhile, heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and carrots and cook, stirring often, until the onion is soft, about 3 minutes. Add the ginger and cabbage and continue to cook until the carrots and cabbage are soft, another 5 to 6 minutes.
  2. Remove the kombu or wakame from the water and set aside. Add the soaking water to the pot along with the remaining 4 cups of water. Bring to a boil, reduce the heat to medium low, add the kale and tofu, and cover the pot. Cook until the kale is tender and bright green, 3 to 5 minutes. Scoop out about 1 cup of the broth into a small bowl. Add the miso to the small bowl and stir until smooth. Pour the miso mixture back into the pot. Roughly chop the reserved kombu or wakame and add to the pot. Add the tamari, taste, and adjust as necessary. Top with scallions just before serving.