Make a Meal out of Miso


Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!

Make a Meal out of Miso
Cook time
Total time
Serves: 2 as a meal, 4 as an appetizer
  • 2 Tbsp extra virgin olive oil
  • 1 large leek, quartered and thinly sliced
  • 1 carrot, peeled and shredded
  • 6 oz mushrooms, sliced
  • 4 cups of vegetable broth
  • 4 Tbsp white miso
  • 2 bok choy, roughly chopped
  • 1 can (15oz) garbanzo beans, rinsed and drained – or can use small cubes of tofu for more traditional miso soup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp soy sauce or braggs liquid aminos (optional)
  • Dash of crushed red pepper flakes – depending on heat you like!
  • ½ bunch of green onions, green parts sliced
  1. In a large pot, add oil leeks and carrots. Cook over medium heat, stirring frequently until fragrant, about 5 minutes.
  2. Add mushrooms and cook for another 5-6 minutes, stirring frequently until mushrooms begin to soften.
  3. Add broth, miso bok choy, beans and spices (and aminos if using). Mix well. Can add water if you want a bit more liquid.
  4. Simmer for another 10 minutes, stirring a few times. Taste and add more spices if needed.
  5. Serve in bowls topping with green onions.


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