Miso and Vegetable Soup

    55 minutes

    Potatoes help make this more filling than traditional miso soups. A very tasty and healthy light meal.

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    Serves: 4 

    • 1 onion, chopped
    • 3 cloves garlic, chopped
    • oil for frying
    • 1/4 cup barley or brown rice miso
    • 6 cups water (divided)
    • 5 small nugget potatoes, chopped
    • 1 cup chopped kale
    • sliced kelp to taste (or wakame, arame or other seaweed)

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Saute onion and garlic in soup pot until translucent
    2. Add miso and 2 cups of water. Let simmer 10 minutes.
    3. Add potatoes and 4 cups of water and let boil until potatoes are soft then add the kale.
    4. Add kelp or seaweed to taste. Be careful tho, too much will ruin the soup.
    5. Serve immediately

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