Miso Vegetable Soup

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (446.7 g)
  • Calories 131.6
  • Total Fat - 3.2 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 1706.3 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 6.5 g
  • Sugars - 6.4 g
  • Protein - 9.5 g
  • Calcium - 124.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 91.4 mg
  • Thiamin - 0.2 mg

Step 1

Heat stock, ginger and 1 litre (4 cups) water in a stockpot over a medium to high heat until hot.

Step 2

Meanwhile, shell the edamame pods and remove the beans and set aside.

Step 3

Transfer 1 cup of hot stock mixture to a heat-proof jug and stir in miso paste until smooth.

Step 4

Add carrot, broccoli and beans to soup and simmer for 2 minutes and then stir in miso mixture and cabbage and simmer for a further 2 to 3 minutes, or until vegetables are tender.

Step 5

Serve soup sprinkled with onions and serve soy separately, and add to your taste.

Tips & Variations


No special items needed.

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