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Vegetable Miso Soup

Prep Time:

15 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

This soup uses more modern vegetable ingredients than you might find in a more traditional Japanese miso soup. You can use either a dark or light miso but bear in mind a darked variant will be saltier than a lighter miso.


2cm / 1 in thick slices of aubergine / eggplant 

5cm / 2 in piece of courgette / zucchini

1/2 medium onion

2 baby sweetcorn

1/2 small red bell pepper

500ml / 18 fl oz water

1 heaped tsp instant Japanese dashi granules

1 large oba/shiso leaf for a garnish  (or 1 chopped spring onion or 1 tsp toasted sesame seeds)


slice the the aubergine / eggplant into 2 pieces. soak in water for 10 minutes to remove the bitter flavour

cut the courgette/zucchini into 1cm / 1/2  inches slices

peel the onion, cut off the top & tail and cut into 6 slices

sut each baby corn into 2 pieces diagonally

cut the bell pepper into 8 bite size pieces

drain the water from the aubergine, then cut into 10 - 12 bite size pieces

combine the instant Japanese dashi granules with the water and all the vegetables in a small pan. bring to the boil and simmer for 5-6 minutes

meanwhile, prepare your garnish by shredding the oba leaf or spring onion

when the simmering time is up, add the miso to the saucepan in a ladle filled with some of the stock (but still in the saucepan.) use a fork to dissolve the miso into the stock. (this will dissolve the miso in the stock without breaking up any of the vegetables.) once the miso is dissolved,  turn off the heat.

add your garnish and serve

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