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Miso soup with vegetables

Featured in Cozy soups to warm your heart.

This cozy dish mixes winter veggies with the bold taste of miso and ginger. Chive garnish adds freshness and crunch.
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Maria from tastyhush
Updated on Mon, 17 Mar 2025 14:59:08 GMT
An orange soup in a pot garnished with cilantro, chili, and seeds on a rustic surface. Pin it
An orange soup in a pot garnished with cilantro, chili, and seeds on a rustic surface. | tastyhush.com

In my kitchen, Asian flavors blend with winter veggies to whip up a soup that takes you places. My ginger miso cream soup came from my passion for deep flavors. I wanted to mix the comfort of veggie soup with miso's umami notes one day, and what came out is now my go-to fix for gloomy days.

Bowl Journey

What gets me hooked on this soup is how the warming ginger, colorful turmeric, and rich miso play together. Lemon wakes everything up while my crunchy chive topping adds a fun twist. Each spoonful brings a moment of pure joy.

Aromatic Basket

  • Coconut oil: 15ml for gentle flavor
  • Sweet onions: 2 nice ones, chopped up
  • Fresh garlic: 4 fragrant cloves
  • Ginger root: A nice 5cm chunk
  • Turmeric: 5ml for golden color
  • Carrots: 4 good ones, diced
  • Butternut squash: One medium, ripe
  • Homemade broth: 1.5L
  • Miso paste: 30ml for umami kick
  • One juicy lemon
  • For my crunchy topping:
  • Small red chili
  • Fresh chives 60ml
  • Sunflower seeds 60ml
  • Premium olive oil 60ml
  • Pinch of sea salt flakes

Flavor Magic

Gentle start
My coconut oil slowly melts as onions turn clear, filling my kitchen with amazing smells.
Spice show begins
I toss in garlic, ginger, turmeric, then veggies and broth. The cooking magic starts working.
Tasty topping mix
I combine chili, chives, seeds, olive oil, and a salt pinch. It's a color party.
Miso trick
I mix miso with lemon and some broth away from heat to keep all its goodness.
Perfect finish
I blend my soup, taste it, adjust flavors, and serve topped with my crunchy mix.
A pot of squash soup topped with fresh herbs, seeds and chili flakes, sitting on a textured surface. Pin it
A pot of squash soup topped with fresh herbs, seeds and chili flakes, sitting on a textured surface. | tastyhush.com

Quick Tips

To save time, I cut my butternut while my onions cook. The soup stays good in the fridge for two days no problem, or I freeze it in portions. I always make the topping right before serving to keep it fresh and crunchy.

Frequently Asked Questions

→ What kind of miso works best?
White miso is milder and works well for soups. Red miso has a stronger flavor. Adjust the amount to your liking.
→ Can I make it ahead of time?
Yes, prepare and reheat the soup gently. Add the garnish fresh before serving to keep it crispy.
→ What's the easiest way to cut butternut squash?
Slice it lengthwise into two halves, peel it with a veggie peeler, then chop into cubes. A sharp knife helps a lot!
→ Do I need to blend the soup?
Not at all. You can serve it chunky for a rustic vibe. Blending makes it creamier—it's all about what you prefer.
→ How should I store leftovers?
It keeps fine in the fridge for 3 days. Reheat gently and add fresh garnish right before serving.

Miso vegetable soup

A hearty soup blending squash, carrots, and miso, brightened with fresh ginger and topped with crispy chive bits.

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

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Asian fusion

Yield: 6 Servings (1.5 L of soup)

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

Ingredients

01 2 large onions.
02 4 garlic cloves.
03 5 cm of fresh ginger.
04 1 medium butternut squash.
05 4 big carrots.
06 15 ml of coconut oil or ghee.
07 5 ml of ground turmeric.
08 1.5 L of homemade stock or water.
09 30 ml of miso paste.
10 Juice from 1 lemon.
11 1 red chili.
12 60 ml of fresh chives.
13 60 ml of sunflower seeds.
14 60 ml of extra virgin olive oil.
15 Sea salt.
16 Black pepper.

Instructions

Step 01

Heat up the oil in a pot over medium heat. Sauté the onions for about 4 minutes. Stir in garlic, ginger, and turmeric, and cook for another minute.

Step 02

Toss in the carrots, squash, and stock. Bring it to a boil, then lower the heat, cover, and simmer for 15-18 minutes.

Step 03

Combine chili, chives, sunflower seeds, olive oil, and salt in a bowl, mixing well.

Step 04

Blend the miso paste and lemon juice with some warm stock in a small bowl until smooth.

Step 05

Stir in the miso mixture and blend the soup if you like. Taste it, adjust the seasoning, and serve with the topping.

Notes

  1. You can serve the soup blended or with the veggies left chunky.
  2. Save time by cutting the squash while the onions cook.

Tools You'll Need

  • Large pot.
  • Immersion blender or 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