Go Back

Vegetable Miso Soup

A tofu-less vegetable filled miso soup.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 8


  • 2 quarts water
  • 2 sheets nori
  • 1/2 cup miso
  • 1/4 cup carrots
  • 1/4 cup celeriac
  • 1/8 cup parsnip
  • 1/8 cup sweet onion
  • 1 clove garlic
  • 1 tbsp soy sauce; optional*


  • Boil water while cutting carrots, celeriac and parsnip into bite-sized pieces and thinly slice onions and garlic.
  • Turn heat down to low and simmer vegetables for 10 minutes or until soft.
  • Add a little bit of hot water to miso in separate bowl and stir until smooth.
  • Add miso slurry to soup and mix well.
  • Add strips of nori.


Store in air tight glass container, such as mason jar, for up to 1 week.