— a culinary journal —

Vegetable Miso Soup


One of the things we love about Hawaii is its diverse culture. American, Asian and traditional Hawaiian influences blend together for a truly unique experience.

A few years ago, on our visit there,  this diversity was very evident in the breakfasts at the hotels we stayed at.

In addition to the typical fare of eggs, pastries and cereal, there was always miso soup.


Having something healthy and light, like miso soup, is a great way to start the day- especially when you are on vacation with an energetic child eager to see and do everything possible in one day!

In this version, I’ve added a few vegetables that I had on hand.  It’s a great addition to any meal.


1 tablespoon extra virgin olive oil (sesame oil works well too)

3 garlic cloves, finely diced

1/2 inch piece of fresh ginger, peeled and finely diced

2 small tomatoes, chopped

8 oz of finely chopped vegetables ( I used carrots, cabbage and green beans)

4 cups water

4 oz of extra firm tofu, cut into cubes

2 tablespoons miso paste (I used white miso)

1/2 teaspoon salt (to taste)


Heat the olive oil in a heavy pot that will be large enough to hold all of the ingredients eventually.

When the oil is hot, add the ginger and garlic.

After the garlic browns a bit (1-2 minutes) add in the chopped tomatoes.


Once the tomatoes start breaking down, add in the rest of the vegetables and mint.


Sauté the vegetables for about 5 minutes.

Add 4 cups of water and stir well.


Let the mixture come to a boil.

Lower the heat to medium. Put a ladleful of the soup broth in a small cup. Dissolve the miso paste in the broth and add back to the soup. Add in the cubed tofu.


Cover and let the soup simmer for about 10 minutes.

Salt to taste.


3 Responses to “Vegetable Miso Soup”

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