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The perfect, hearty Miso Vegetable Soup Recipe | Warm up, support your gut health and load up on veggies with this delicious vegan, gluten free soup. Click through for the recipe.

Miso Vegetable Soup

The perfect, hearty Miso Vegetable Soup Recipe | Warm up, support your gut health and load up on veggies with this delicious vegan, gluten free soup.

Ingredients

For the Broth

  • 3 Cloves Garlic Minced
  • 2 Medium Onions Chopped
  • 4 Medium Carrots Chopped
  • 1 2 Inch Piece Ginger Minced
  • 1 1 Inch Piece Turmeric Minced
  • 3-4 Sprigs Lemongrass
  • 2 Tbsp Dill
  • 2 Tbsp Oregano
  • 2 Generous Pinches Salt and Pepper
  • 2 Heaping Tbsp Miso Paste Like Tradition Miso
  • 12 - 14 Cups Water

For the Soup

  • 4 Radishes Chopped
  • 1 Cup Crimini Mushrooms Diced
  • 1/2 Cup Mixed Greens Like Organic Girl Super Greens Mix
  • 1/2 Cup Kale Chopped
  • 1 398 mL (14 fl. oz) Can Red Kidney Beans
  • 1 Cup (Approximately) Brown Rice Noodles
  • 1 Handfull Broccoli Sprouts

Instructions

For the Broth

  1. Chop all of your veggies and place them in a large pot with all of the remaining ingredients, except for the miso. 

  2. Fill the pot with cold water (approximately 12 to 14 Cups).

  3. Bring to a boil and simmer over medium heat for an hour.

  4. Remove from the heat, add the miso and stir well (I don't boil it, as it kills the gut healthy bacteria)

For the Soup

  1. You already have some wonderful, cooked, chopped veggies in your broth, but you can add extra that you enjoy. I've listed my favourites in the ingredients list, but feel free to make it your own and adjust the quantities as desired. 

  2. Cook the noodles on the side as per the package instructions. I like to store them separately from the broth and add them only to my bowl as they break up and go soggy fairly quickly, ruining the broth in my opinion.

  3. Drain and wash the beans before adding them to the broth

  4. Prep the extra veggies and throw them in. 

  5. Serve in a bowl, add the noodles and enjoy!