hearty vegetable miso soup
Hearty, tasty and satisfying soup to enjoy year round!
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Servings Prep Time
4servings 15minutes
Cook Time
10minutes
Ingredients
  • 1large Yellow Onion, Chopped
  • 8 cloves Garlic, Chopped
  • 1cup White Button Mushrooms, sliced
  • 2tsp Grated Ginger(or 1 tsp ground ginger)
  • 12oz Frozen Sliced Carrots(about 2 cups)
  • 2stalks Celery, chopped
  • 8cups Water
  • 12oz Frozen Broccoli Florets(about 2 cups)
  • 1cup Frozen Cut Green Beans
  • 4heads Baby Bok Choy
  • 1/2cup Wakame Seaweed, Chopped
  • 1large Turnip Root, chopped(about 1 cup)
  • 4 Tbsp Miso Paste(mixed with 1/2 cup water)
  • 1/8cup Green Onions, chopped
Instructions
  1. Rinse and chop onion, garlic cloves, celery stalks, baby bok choy, turnip roots, and the green onion.
  2. In a small bowl whisk together miso paste and 1/2 cup of water until well blended. Set aside.
  3. INSTANT POT: Sautee the chopped onions, ginger, mushrooms, celery, and carrots for 5 minutes with 2 Tbsp of water if needed to keep veggies from sticking. Add the 8 cups of water and all remaining ingredients EXCEPT for miso paste mixture and green onions. Set IP on soup mode for 4 minutes. Quick release the pressure valve after cooking time. Stir in the miso and water mixture. And serve garnished with green onions.
  4. STOVE TOP: Using a large pot, sautee the chopped onions, mushrooms, celery, carrots, and ginger for 5 minutes. Add 2 Tbsp of water if needed to keep veggies from sticking. Add the chopped turnips and water bring to a boil, reduce to a gentle boil and cook for 15 minutes. Check to see if the turnips are fork tender. If not, cook an additional 5 minutes. Add all remaining ingredients EXCEPT for miso paste mixture and green onions. Return to a medium boil and cook for an additional 5-7 minutes, stirring frequently. Remove from heat. Add the miso and water mixture. Mix well. Serve garnished with green onions.
Recipy by Get2dRoot Health and Wellness