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Miso Vegetable Soup

Miso Vegetable Soup Recipe

  • 1 large potato, diced
  • 2 medium carrots, sliced
  • 2 leeks, finely chopped
  • 1 pint white mushrooms, roughly chopped
  • 2/3 cup fresh or frozen peas
  • 2/3 cup green beans, chopped
  • Note: Other combinations of vegetables may be used, including snow peas, celery, corn, cabbage, peppers, onions, shallots, dried mushrooms or bean sprouts
  • 4 green onions, chopped
  • 2 tablespoon of finely minced ginger
  • 6 cups of water
  • 5 tablespoons tamari or soy sauce
  • 1 teaspoon of sesame oil
  • 4 tablespoons Hatcho miso or red miso
  • sea salt to taste
  • fresh ground black pepper to taste
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