By Susan Voisin 75 Comments
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Rich miso broth, protein-rich edamame, flavorful and filling soba noodles, and fresh green and orange vegetables–This miso soup has everything you need for a delicious meal without using every pot in the kitchen!
Usually I serve miso soup as part of our “sushi meal.” I make or buy vegetable sushi rolls, cook some edamame, toss some green leafies with some tahini dressing, and make a simple miso soup. On a recent rushed weeknight, I decided to skip all the separate dishes and just throw everything into the soup.
If you’ve been following this blog for a while, you know that I’m a fan of one-pot meals. Many of my soups and stews (and even some of my casseroles) contain enough protein, vegetables, and starch to be nutritious and filling meals all on their own. On nights when I’m too rushed or tired to bother making several dishes, I check the fridge for what I have–or what’s been in there the longest–and figure out a way to cook it all together and make it come out tasting like a lot of thought and planning went into it–without dirtying every pot in the kitchen.
If you’re transitioning to a vegan diet and feel overwhelmed, give one-pot cooking a try. Even if you’re a seasoned vegan cook, you can get supper on the table without a lot of fuss (and make clean-up a breeze) by cooking a one-pot meal every now and then.
To make one-pot recipes easy to find, I’ve created a new category in my Recipe Index called One Pot Meals. I’ll be going back through my older recipes adding dishes that fit, but you can speed things up. Please let me know in the comments:
Which of my recipes have you made as a one pot meal? And while you’re at it, what are some other one-pot meals that you love?
I designed this recipe to make a lot so that I could eat the leftovers for lunch over a few days. You can easily halve the recipe if you want to make less.
4.95 from 19 votes
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Hearty One-Pot Meal Miso Soup
This soup is very versatile and makes a lot, so plan on leftovers (you may need to add extra broth the next day as the noodles suck up all the liquid overnight). You can use whatever vegetables you have on-hand instead of the carrots and bok choy. See the notes for some additional options.
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 8
Author Susan Voisin
Ingredients
- 1/2 teaspoon toasted sesame oil optional, see note
- 1 tablespoon ginger-root peeled and minced
- 4 cloves garlic minced
- 12 cups water
- 1/2 tablespoon wakame or other seaweed
- 1 1/2 cups carrots cut into matchsticks
- 1 1/2 ounces dried shiitake mushrooms see note
- 1 1/2 cups frozen shelled edamame
- 5 ounces buckwheat soba noodles uncooked, see note
- 1 pound baby bok choy cut into 1/2-inch slices
- 6-8 tablespoons mellow white miso see note
- 1 teaspoon prepared wasabi optional or to taste
Instructions
Heat the sesame oil in a large, non-stick soup pot. Add the ginger and garlic and cook for one minute. Add the water, wakame, carrots, and dried mushrooms and bring to a simmer. Cover and simmer for 15 minutes, or until mushrooms are tender. Add the edamame and cook for another 5 minutes.
Add the noodles and the bok choy, cover, and cook until noodles are tender, about 7 minutes.
Place the miso and wasabi in a bowl and add about 1/2 cup of the hot soup broth. Stir or whisk until there are no lumps and then add it back to the pot and heat through but do not boil. Taste and add more miso or wasabi as needed.
Notes
A little sesame oil gives the broth a richer flavor, but if using it is not an option, cook the garlic and ginger in a teaspoon or two of water instead.
Whole dried shiitaki mushrooms look nice in this soup but may be hard to chew. You can cut them in pieces with a pair of kitchen shears after they've softened. If you happen to have fresh mushrooms, you can use about 5-8 ounces.
Most buckwheat soba noodles found in the U.S. are not gluten-free. If necessary, you can substitute gluten-free pad thai noodles or spaghetti. If you're avoiding pasta, you can substitute about 2 cups of cooked brown rice or other grain; add more as necessary if the soup is too "soupy."
If using miso from an Asian grocery, check ingredients carefully to make sure fish (bonito) isn't in the ingredients. To reduce sodium, look for low-sodium miso in natural food stores.
Nutrition Facts
Hearty One-Pot Meal Miso Soup
Amount Per Serving (1 serving)
Calories 160Calories from Fat 26
% Daily Value*
Fat 2.9g4%
Sodium 691mg30%
Carbohydrates 27.9g9%
Fiber 4.1g17%
Sugar 3.4g4%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional info is approximate.
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Reader Interactions
Comments
January 10, 2012 at 6:47 pm Just made the soup! It was fantastic. I used cabbage, carrots, sh*take, and leeks because that’s what I had. The kids gobbled it up, and even tried the edamame. Thanks!
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January 15, 2012 at 8:50 pm I just made your soup tonight! It was delicious (even the boyfriend liked it)!:) Hope you don’t mind, but I would love to share your blog and recipe on my website!
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January 15, 2012 at 9:12 pm I’m so glad you liked it! I’m happy for you to share your own photos of the recipe and link to it on my blog. I prefer that you don’t republish the entire recipe unless you have adapted it in some way.
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Katharina
April 6, 2012 at 10:07 amHi Susan,
thank you so much for your effort and recipes! I’ve spent the better part of yesterday in your archives and put together meals for the easter days that are coming up.
I myself eat raw vegan, but my husband and two daughters are transitioning from a vegetarian diet to a vegan lifestyle (YAY! 🙂 ), so I cook for them as to make the switch as easy and delicious as possible.Your recipes come very very handy indeed… 🙂
I made the miso soup today and it fit perfectly as it has gotten colder again (hate German winter-not-wanting-to-make-way-for-spring season….). I added 2 T of genmai miso to make the broth a bit stronger, and my husband added some soy sauce to his bowl – transition mode also in sodium terms. 😉
I made it with carrots, fennel, broccoli and red bell pepper, it looked and smelled fantastic, and as my husband had 3 bowls of it I guess it must have tasted just as well. 🙂Wishing you and your family a wonderful easter weekend!
Best, KatharinaReply
Carrie
June 5, 2012 at 1:06 amHi Susan,
I love your recipes and make them all the time. I am making this one tonight, and wonder how to do 1/2 tablespoon of the seaweed? I feel like you maybe mean 1/2 ounce?
Thank You!!
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June 5, 2012 at 7:28 am No, I just crumble up 1/2 tablespoon (1 1/2 teaspoons) of the wakame because it is very fishy flavored. If you’d like to use more, you can, but 1/2 ounce would be a lot. Also, it expands when it cooks, so what looks like a little can turn into a lot!
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Rae
July 12, 2012 at 10:29 pmSee AlsoVegan Buffalo Cauliflower TacosWe made this tonight–my first experience with miso. I’ve been loosely following Eat to Live for the last few months (I have yet to transition into no oil/no salt). We used the mildest miso (white, I believe, although it looked yellow). We didn’t have the wakame, so it was omitted, and I despise mushrooms, so those were omitted too. Without any added salt, it was basically like drinking hot water. I had to add a good tablespoon of tamari to my own bowl. Do you have any ideas? Perhaps a stronger miso should be used? Or is the wakame definitely required? Or maybe my tastebuds just aren’t accustomed to a low salt diet?
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July 12, 2012 at 11:27 pm Adding more miso (which unfortunately means more salt) and using the wakame will definitely give it more flavor. Without the mushrooms and wakame, you lose about 90% of the flavor.
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Sara
December 1, 2012 at 9:45 pmThis was a big hit around our table – my 2yr old and 4 yr old ate it up! I used white miso so it was savory but still mild. Served it with little bowls of chopped green onion, purple cabbage and radish (that’s what was in the crisper, and it was lovely!). I used fresh mushrooms in the soup – a couple of sh*take, and several baby bellas. Absolutely delicious. Thanks for the recipe!
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LaurenV
January 26, 2013 at 12:49 pmHi Susan,
I’ve made this one-pot miso soup at least 6 times in the last 3 months! As a newly adopted plant-based eater, I loved this recipe. The modifications I’ve made are to not use any oil, and instead of the soba noodles, I use either mung bean cellophane noodles, or my beloved shirataki! I can eat this all day long, and there have been many days that I do! Thank you for a wonderfully informative and fun site.Reply
April 15, 2013 at 12:29 pm This looks very tasty. I just bought some miso paste, I think I’ll give this a try. Thanks
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Clare
September 27, 2013 at 9:43 amJust made this for a warming lunch – it did just the job. I had to substitute a few things, rice noodles for soba, green beans and peas for edamame and brown miso for white, but it was still scrumptious, thanks for posting!
Reply
Sharon
October 12, 2013 at 3:25 pmOh, mean, I want this right now! But, I have to watch both my sodium and potassium for high blood pressure and kidney disease. Is there any way to reduce these? That picture at the top is just killing me! 🙂
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October 12, 2013 at 3:29 pm I’m not sure where the potassium comes from, but the sodium is from the miso. If you can find low-sodium miso, that would help.
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Caitlin
October 22, 2013 at 9:12 pmI love this recipe! Though, I did a few changes to make it my own. I didn’t use the same miso, I used a bold and smooth version, and instead of shiitake mushrooms, I added some fresh Enoki mushrooms as I served the soup. Here’s a pic of my version:
http://img.photobucket.com/albums/v103/ManaXtreme/2013-10-22_20-19-41_741_zpsccfd8528.jpgAlso, side note, I’m not Vegan, nor am I Vegetarian. This recipe is great for anyone who enjoys delicious food.
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Ruth
November 17, 2013 at 12:05 pmYou asked about other one-pot meals we enjoy. John McDougall, in his STARCH SOLUTION book, has a recipe for Caribbean Rice which I have made twice and love it more each time. According to my husband’s nutrition softwear, this is as complete a meal as one could ask for – protein, fats (good ones) and carbs. Check it out.
I will definitely be trying this recipe and many others of yours! Keep up the good work!
Reply
Ruth
November 17, 2013 at 12:20 pmP.S. I intend to make your miso soup as soon as I can get some soba noodles – I’m a big fan of the oriental flavorings you come up with and love ALL of your recipes! Forgot to add this little comment to my above submission.
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Margaret
January 12, 2014 at 2:47 pmTruly great recipe! As a mother of a vegan kid I’m always looking for recipes for her. Will be perusing your blog for a inspiration.
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Jennifer
February 17, 2014 at 9:28 pmI’m still new enough to vegan eating and cooking that I haven’t really established a groove yet with my food. I have however made this three times and found it super yummy each time. For the first time in about a month I think I have a new comfort food. Thanks again for sharing your recipes. They are inspiring me to keep at this vegan thing.
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Adriane
September 24, 2014 at 7:45 pmI found this to be very bland, so I added kimchi and made it awesome.
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September 25, 2015 at 7:48 am This both looks and sounds delicious. Miso soup is a favorite of mine and I try to eat it everyday. I love how it works for any meal of the day. Thank you.
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jackie
October 25, 2015 at 1:23 pmThis miso soup was delicious. It was the first time I made miso soup. I wanted it not too salty and it was not. I added a leak because I had one and a little horseradish because I did not have enough wasabi here. I had fresh sliced shiitakes and that worked. I had no edamame or spinach so I used extra seaweed and frozen kale. Thank you! Mmmmmmmm
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Nancy Strasser
January 6, 2017 at 4:42 pmThanks for another great recipe! I’ve been looking for ways to incorporate Miso into my diet … and this recipe fills the bill! Delicious!
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Agnes
April 7, 2017 at 6:28 amSusan,
I love your cabbage “noodle” soup recipe, but I love all your recipes! Every night I am trying something new you post on facebook. Thank you so much! You are so inspiring and everything tastes so good. Plus the added benefit of losing weight and regaining my health.
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Cindy W
September 15, 2017 at 6:04 amThis was a home run for me. Delish.. will definitely make this again.
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Jean Heath
October 10, 2018 at 12:51 pmMade this for dinner tonight, hubby asked – are there any left overs for my lunch tomorrow. It was good.
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Lola
December 9, 2020 at 11:29 pmThis was delicious!! Thank you! My husband LOVED it! Your recipe was amazing! The sauted garlic and fresh ginger in sesame oil was a great idea! AND LOVED the added wasabi to the miso paste. We had some wasabi powder from Penzy’s that worked great. I tweaked it a bit with what I had and I only used about 8 cups of water. For veggies I used 1 celery, 3 carrot, 1 turnip, 2 bok choy, wakame seaweed, frozen mixed mushrooms from TJs, 3 green onions and 2 dried ramen noodles. I can see why you used the edamame for protein but I didn’t have any so I fried up some extra firm organic tofu. I cubed it and put 1 tbsp soy sauce to coat it then added it to a bowl with 1.5 tbsp cornstarch, 1/2 tsp garlic powder and pepper to taste. Fried it on all sides and sprinkled it on top of our miso ramen bowls. It went really well! And I added bean sprouts and sesame seeds on top. We will be repeating your recipe again for sure with whatever is around! Thanks!
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