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Loaded Vegetable Miso Soup

a hearty bowl of vegan miso soup with mushrooms
Prep Time: 
40 minutes
Number of Servings: 
Serves 2
Recipe Source: 
Make It Japanese by Rie McClenny with Sanaë Lemoine ($30, Clarkson Potter, 2023)

Ingredients

  • 3⁄4 lb kabocha squash (about 1⁄4 kabocha)
  • 1 turnip, peeled
  • 4 cups instant awase or kombu dashi
  • 1 carrot, cut into 1⁄4-inch rounds (about 1 cup)
  • 1⁄2 white or yellow onion, thinly sliced (about 1 cup)
  • 2 oz shiitake or oyster mushrooms, halved and sliced or torn into 1⁄2-inch pieces (about 2 cups)
  • 3 lacinato kale leaves, stemmed and torn into bite-size pieces (about 2 cups)
  • 3 Tbsp gluten-free miso, plus more to taste

Directions

  1. Halve kabocha quarter through stem into two wedges. Cut each wedge crosswise into 1⁄4-inch-thick slices. You don’t need to peel the kabocha; just remove any gnarly bumps with a sharp knife.
  2. Cut turnip into quarters through stem, and then cut each quarter crosswise into 1⁄4-inch-thick slices.
  3. In a large pot, combine kabocha, turnip, dashi, carrot, onion, and mushrooms. Bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are tender, 4 to 6 minutes. Add kale and cover pot. Cook, covered, until kale is wilted, 1 to 2 minutes. Remove pot from heat.
  4. Place miso in a small bowl. Ladle some hot dashi into the bowl and stir to completely dissolve miso. Pour dissolved miso into pot. Stir to combine, and then taste soup and add more water or miso, as desired.
  5. Serve immediately. Soup will keep in an airtight container in the refrigerator for up to one day. To reheat, gently warm soup in a pot over low heat, being careful not to boil miso.

Notes

  • Traditional miso soup is made with very few ingredients (dashi, miso paste, scallions, wakame seaweed, and maybe tofu). This soup is heartier and more filling.
  • The lacinato kale may remind you a bit of seaweed, but these sturdy greens provide more heft to the soup.
  • You will only use about a quarter of a kabocha squash for this recipe. To store leftover kabocha, scrape out all the seeds, tightly wrap the squash in plastic, and refrigerate for up to 1 week.
  • If you can’t find kabocha squash, use an equal amount of sweet potato. Both are velvety and sweet and balance out the saltiness of the miso.
Nutrition Info: 
238 Calories, 10 g Protein, 0 mg Cholesterol, 49 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 10 g Fiber, 3 g Total fat (1 g sat), 1,411 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, ★★★★ Vitamin B2 (riboflavin), Vitamin B6, Calcium, ★★★ Iron, Phosphorus, Zinc, ★★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Potassium, ★ Vitamin E

Contributor

Rie McClenny

Video Host and Cookbook Author

Rie McClenny is a food content creator, video host and cookbook author. You might know her from various BuzzFeed Tasty videos, including Make It Fancy and Worth It Japan episodes. Her debut cookbook Make It Japanese is available for pre-order!

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