This thick and filling Miso Vegetable Soup can be a staple throughout the year simply by changing up the veggies you use. Try fresh in-season options like asparagus, green beans, or corn as the summer rolls by, or any of your favorite frozen veggies throughout the year.
Miso Vegetable Soup
Ingredients
- 12 cups - water
- 2/3 cup - white miso
- 1 16 oz pkg - frozen broccoli, cauliflower, and carrots
- 1 10 oz pkg - buckwheat soba noodles (we used Eden Foods brand)
- 1/4 14 oz pkg - tofu, water-packed, super firm, drained, patted dry, and cut into bite size cubes (for garnish)
Instructions
- Whisk together the water and miso in a large soup pot. Bring to a boil.
- Add the noodles and vegetables. Cook for about 10 minutes, or until the noodles are al dente.
- To serve: Ladle some of the broth and noodles into a bowl and garnish with a few of the tofu cubes.
Nutrition Information
Nutrition (per serving): 339 calories, 76% calories from carbohydrates, 17% calories from protein, 7% calories from fat, 5.7g fiber.