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Miso Soup with Veggies

Featured in Big pots of steaming, hearty soup.

This comforting fusion soup blends winter veggies with unique miso and ginger flavors. The chive topping adds a crisp, fresh kick.
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alicia in the kitchen
Updated on Mon, 17 Mar 2025 15:01:40 GMT
A pot of orange soup topped with coriander, chili, and seeds on a rustic surface. Pin it
A pot of orange soup topped with coriander, chili, and seeds on a rustic surface. | tasteofsavor.com

In my kitchen, Asian aromas blend with winter veggies to make a soup that takes you places. My ginger miso cream soup came from my passion for layered flavors. I wanted to mix the comfort of veggie soup with miso's umami notes one day, and what I got turned into my go-to fix for dreary days.

A bowlful journey

What I love about this soup is how the warming ginger works with the colorful turmeric and the rich miso. Lemon brightens everything up while my crunchy chive topping adds a fun twist. Every spoonful brings a moment of pure joy.

My fragrant basket

  • My coconut oil: 15ml for a gentle aroma
  • My sweet onions: 2 lovely ones, chopped up
  • My fresh garlic: 4 fragrant cloves
  • My ginger: A nice 5cm chunk
  • My turmeric: 5ml for that golden color
  • My carrots: 4 nice ones, diced
  • My butternut squash: One medium, ripe one
  • My homemade broth: 1.5L
  • My miso: 30ml for umami
  • A juicy lemon
  • For my crunchy topping:
  • A small red chili
  • My fresh chives 60ml
  • My sunflower seeds 60ml
  • My best olive oil 60ml
  • A pinch of sea salt flakes

Flavor magic

I start gently
My coconut oil slowly melts, my onions turn clear, and a heavenly smell fills my kitchen.
Spices take the stage
I throw in my garlic, ginger, turmeric, then my veggies and broth. The magic starts to work.
My tasty topping
I mix my chili, chives, seeds, olive oil, and a tiny bit of salt. A color festival.
The miso trick
I mix my miso with lemon and some broth away from heat to keep its goodness.
The perfect moment
I blend my soup, taste it, adjust it, and serve it topped with my crunchy mix.
A pot of squash soup topped with fresh herbs, seeds, and chili flakes, sitting on a rough surface. Pin it
A pot of squash soup topped with fresh herbs, seeds, and chili flakes, sitting on a rough surface. | tasteofsavor.com

My little tricks

To save time, I cut my butternut while my onions cook. My soup keeps fine in the fridge for two days or I can freeze portions. I always make the topping right before serving so it stays crunchy and fresh.

Frequently Asked Questions

→ What kind of miso should I use?
White miso is milder and works well for soups. Red miso has a stronger taste. Adjust it to suit your preference.
→ Can I make this soup ahead?
Absolutely! Just reheat gently later. Prep the topping fresh so it stays crunchy.
→ How do I cut butternut squash easily?
Slice it lengthwise first, peel it with a vegetable peeler, then cut into cubes. A sharp knife helps a lot!
→ Does the soup have to be blended?
Not at all. You can serve it with chunky veggies for a rustic feel. Blending makes it creamy—your call!
→ How do I store leftovers?
Keep the soup in the fridge for up to three days. Reheat gently, and add fresh toppings before serving.

Miso Vegetable Soup

A hearty soup mixing squash, carrots, and miso, jazzed up with fresh ginger and topped with crunchy chives.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Alicia

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Asian Blend

Yield: 6 Servings (1.5 liters of soup)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 medium butternut squash.
02 2 large onions.
03 4 garlic cloves.
04 1 small red chili.
05 300 ml homemade broth or water.
06 1 tablespoon coconut oil or ghee.
07 2 tablespoons olive oil, extra virgin.
08 5 ml ground turmeric.
09 5 cm fresh ginger root.
10 1 lemon juice.
11 4 large carrots.
12 1/4 cup sunflower seeds.
13 1/4 cup fresh chives.
14 30 ml miso paste.
15 Pinch of sea salt.
16 Dash of black pepper.

Instructions

Step 01

Heat up the oil in a pot over medium heat. Add the onions and sauté them for 4 minutes. Mix in the garlic, turmeric, and ginger, and stir everything for another minute.

Step 02

Toss in the squash, carrots, and broth. Get the mixture boiling, then lower the heat and let it cook with the lid on for 15-18 minutes.

Step 03

Combine the chili, olive oil, sunflower seeds, chives, and a sprinkle of salt in a bowl.

Step 04

Mix together the miso and lemon juice with a bit of warm broth until it’s smooth.

Step 05

Stir in the miso blend, and blend the soup if you prefer. Taste and adjust seasoning. Serve with the topping on the side.

Notes

  1. This soup works both blended and chunky.
  2. Want to save time? Chop up the squash while the onions are cooking.

Tools You'll Need

  • Large pot.
  • Immersion blender or a regular blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy (miso).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 245
  • Total Fat: 14 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g