Miso Vegetable Soup
Responsible Eating and Living
Responsible Eating and Living
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  • 1 yellow onion, peeled and diced, or sliced in crescents
  • 4 carrots, cleaned and chopped, peel if not organic
  • 1/4 green cabbage, shredded
  • 6 cups water
  • 3-4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some of the other brands are too salty)
  • 1 small piece kombu
  • 1 scallion chopped
  • Optional
  • 4 ounces Mushrooms, cleaned and chopped
  • 4 ounces Silken tofu cubed
  • One serving cooked noodles like mung bean glass noodles, vermicelli rice noodles.



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