Simple Vegetable Miso Soup

This is one of my favourite go to meals just because it’s so easy to make and tastes so good and comforting!

I ate this every.single.day last week. I wish I could say I was joking.

There’s not really a set recipe but I’ve written down a nice combination! I love also making one with lots of green vegetables, like cabbage, kale, green beens, leeks, etc.
Feel free to mix up the recipe and tell me what you make down below!

Simple Vegetable Miso Soup vegan, gluten free, dairy free
Serves 2

A delicious and simple homemade miso soup – it can take as little as 10 minutes to create a warming yet hearty meal! For a more traditional miso, feel free to use tofu, sea vegetables, seafood (clams work especially well)! 

1 tbsp miso (I used red, but you can also use others!)
1 tsp dashi stock
1/2 butternut squash, cubed
Handful of baby potatoes, cubed
1 small leek, sliced
Handful of broccoli, cut into small chunks
Sesame seeds, to garnish

optional: mushrooms, such as shimeji, clams, spring onions, to garnish.

Add the squash, potatoes, leek and dashi stock to a pan and let it simmer for about 10 minutes until softened.

One softened add the broccolli.

While broccoli is cooking, mix the miso in a separate bowl with water from the pan until it’s thinned out.

Once the vegetables are all cooked, turn off the heat and add the miso.

Stir around and serve immediately, garnishing with sesame seeds.

 

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