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easy Miso- veggie soup

Boil 2-3 cups of water per serving


While the water is boiling, chop into quarter inch or smaller chunks and place directly in serving bowls a mix of:

Beets, Zucchini, Yellow Squash, Carrots, Broccoli, Cauliflower, and Kale (or what is available in your kitchen at the moment. Avoid potatoes in this soup, as they require more cooking).

Dissolve 2Tbsp of miso paste per serving bowl in enough boiled water to cover the paste and add this to each bowl's veggie mix.

Add about two cups of boiled water to each bowl, pouring it over the chopped veggies and mixing it with the miso to form a broth. The boiled water should be hot enough to steam when poured over the veggies. The beets are likely to turn the broth pink.  


Cover each bowl with a non-plastic lid or plate and let stand to cool and 'cook' veggies, about 10 minutes. The chopped vegetables will soften in the broth; add a few dashes of Bragg's liquid amino acids to each serving bowl and enjoy!

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