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

  • Water, as needed

  • 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)

  • White sweet miso

  • 1 Tbs sake or cooking wine

  • A little soy sauce

  • Tender leafy greens (chopped )

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.

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.

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.

Note:

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