Miso Soup

Vegetable Miso Soup

This Vegetable Miso Soup is a flavorful side dish or it can be turned into a main dish by adding small pieces of sliced firm tofu, fish or chicken. Either way, it gets it’s incredible umami flavor from the shitake mushrooms. Vegetable broth and fresh herbs enhance the savory bowl of goodness.

Things have changed so much here in Sonoma County in the last few weeks with so many (including Brian and I) getting second doses of Covid vaccine. We have begun venturing back to restaurants, visiting with friends and we spent a wonderful weekend camping with 12 family members last weekend. As the beauty of spring blossoms I feel a renewed enthusiasm for life all around and in my personal life.

I started this blog last spring when everything closed down including my esthetic and wellness practice. I, along with so many others, went through a bout of depression. I turned to cooking to bring myself out of my funk. I have always loved to cook and the empty hours allowed me the time that I hadn’t had in years to try new recipes, organize the ones I have and share recipes with those who have frequently asked what I eat. Since I don’t eat meat (except seafood), dairy, refined sugar or gluten I have been asked by family, friends and clients “what on earth do you eat?!” My reply has always been… “There’s so much to eat! I concentrate on what I can eat rather than what I can’t” … and then I list off foods that are readily available and my go-to recipes. One day in the beginning of quarantine the idea came to me to share my recipes in a blog. The blog would fill some agonizingly empty time, allow me to organize my recipes and could possibly even eventually be turned into a cookbook.

Here I am over a year later, blog started (new recipes never end), and the reality is that now that I am fully vaccinated I can finally return to my “normal” job. I will be doing just that in the weeks to come. (I am returning to practice esthetics in downtown Santa Rosa in May). I will continue to cook and share recipes on this blog as I am able. I am grateful to my family, friends, clients and followers who encouraged me to write the blog and keep it going. May we never have another year like the last but if we do we can always turn to cooking and writing… I know I will!

Vegetable Miso Soup

5 from 5 votes
Recipe by Jackie’s Veggie Kitchen Course: Dinner, Sides, Lunch


Prep time


Cooking time



Directions for Vegetable Miso Soup


  • 6 cups vegetable broth (I use 6 tsp. Better Than Bullion & water)

  • 1/4 cup dried Shiitake mushrooms, chopped

  • 6 cloves garlic, minced

  • 1 1/2 tsp. grated fresh ginger

  • 2 cups thinly sliced broccoli (I use florets and stem)

  • 1 cup thinly sliced carrots (cut on diagonal)

  • 1 cup thinly sliced mushrooms

  • 2 cups napa cabbage, cut into 1 inch pieces

  • 2 Tbs. mild miso paste

  • 2 Tbs. thinly sliced scallions

Directions for Vegetable Miso Soup

  • Prepare Broth
  • Put first 4 ingredients into large pot or dutch oven. Bring to a boil, reduce heat and simmer about 15 minutes.
  • Strain broth through a fine mesh sieve: discard solids. Return stained broth to pot reserving 1/2 cup of broth. Set 1/2 cup of broth aside.
  • Cook Vegetables
  • Add broccoli, carrots and fresh mushrooms to the pot. Cook for 5 minutes or until vegetables are about half way cooked.
  • Prepare Miso Broth
  • Finish Soup
  • While vegetable are cooking, stir miso into reserved broth until the miso is completely mixed in.
  • Add cabbage and miso mixture to soup. Cook for 3 to 4 minutes. Serve with scallions on top.


  • If adding a protein, add at the end just prior to serving.

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