Vegetable Miso Soup

Delicate white miso vegetable soup with earthy mushrooms, sweet root vegetables, and warming ginger—gently simmered in a light dashi broth, finished with tender greens and a touch of sake and soy for a smooth, comforting depth.

Ingredients

  • White Sweet Miso

  • 1 Pre-Packed Dashi Stock Package

  • Tender leafy greens (Chopped)

  • Mushrooms (Shiitake or Any Mushrooms You Like)

  • 1 Piece Chinese Mountain Yam or Japanese Mountain Yam

  • 1 Small-Sized Parsnip

  • 1 Piece Purple Onion (Small Peeling Section)

  • 1 Large Piece Ginger (Lightly Crushed)

  • 1 Tbs sake or cooking wine

  • A little soy sauce

  • Water, as Needed

Method

1) Make the broth

  • Place the dashi package into cold water.

  • Heat over medium-low to low heat.

  • Keep the liquid under 80°C / 176°F.

  • Do not let it boil—the broth should stay gently steaming, not bubbling.

2) Prepare the vegetables

While the broth is slowly heating:

  • Cut the mountain yam into small bite-sized pieces.

  • Cut the parsnip into small pieces.

  • Peel small size purple onion.

  • lightly crush the ginger.

Add all of these to the pot.

3) Slow simmer gently

  • Keep warming the soup at under 80°C, never letting it come to a full boil.

  • Let it gently cook for about 15–20 minutes, allowing the root vegetables to soften and sweeten the broth.

4) Add mushrooms

  • Add the mushrooms.

  • Continue gently simmering for another 5 minutes.

5) Dilute the miso separately

In a bowl, combine:

  • White sweet miso

  • A splash of sake (or cooking wine)

  • A little soy sauce

  • A ladle of warm broth

  • Mix until smooth and fully dissolved.

6) Finish the soup

  • Pour the diluted miso mixture back into the pot.

  • Add chopped leafy green vegetables

  • Let it warm gently for 1 more minute.

Note

Do not boil after adding miso, or the flavor becomes harsher and less delicate.