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Vegetable-Miso Soup

Scott Phillips

Servings: 4 to 6

This soup starts with kombu dashi, an umami-filled broth made with dried kelp. Punchy red (aka) miso rounds out the flavor of sweet potatoes, carrots, and kale, adding body, sweetness, and just a hint of bitterness.


  • 1 6×1-inch strip kombu (dried kelp)
  • 2 Tbs. extra-virgin olive oil
  • 1 cup thinly sliced leeks, white and light-green parts only (from 2 medium leeks), well rinsed
  • 1 Tbs. finely chopped fresh ginger
  • 2 tsp. finely chopped garlic
  • Pinch red pepper flakes (optional)
  • 1 medium carrot, thinly sliced (3/4 cup)
  • 1 medium sweet potato, peeled and cut into bite-size pieces (about 2 cups)
  • 8 oz. kale, trimmed and coarsely chopped (about 3 cups)
  • 1/2 cup red (aka) miso
  • 1 Tbs. mirin; more to taste

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 1050
  • Carbohydrates (g): 15
  • Fiber (g): 3
  • Protein (g): 4


  • In a 3- to 4-quart saucepan, bring 6 cups water and the kombu to a simmer over medium heat. Reduce the heat to low and cook for 1 minute. Discard the kombu and transfer the dashi to a large measuring cup or bowl. Dry the saucepan.
  • Heat the oil in the saucepan over medium heat. Add the leeks and cook, stirring, until slightly softened, about 2 minutes. Add the ginger, garlic, and pepper flakes (if using), and cook until fragrant, 1 to 2 minutes. Add the carrot and sweet potato and cook until slightly softened, 3 to 4 minutes. Add the dashi, turn the heat up to medium high, and bring to a boil. Add the kale and simmer until all of the vegetables are tender, 5 to 7 minutes.
  • Transfer 1/4 cup of the dashi to a small bowl and whisk in the miso until dissolved. Add to the soup and simmer for 1 minute. Add the mirin, seasoning with more to taste, and serve.


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Reviews (6 reviews)

  • LizInAustin | 02/13/2021

    This soup recipe has become my winter staple. It's so easy that it serves as the foundation to many other versions I threw together. I often use leftover rice or pasta in the soup and often substitute arugula for the kale. So fast and easy to make, esp if you skip the kombu part.

  • Mon1ca | 04/21/2016

    Nice soup!I added 3/4 cup of shelled edamame beans along with the kale which added more visual appeal. I also added dried lemongrass for extra flavour.I omitted the mirin (despite having some on hand) because the soup is on sweet side, with that in mind, I wish I had added extra pepper flakes.The soup didnt have enough liquid so I dissolved the miso in 1 cup of warm water, to which I added 1 vegetable bouillon cube (no MSG added).

  • tred | 02/01/2015

    Warming, healthy, quick. With the natural sweetness of the carrot and sweet potato, I found the mirin to beunnecessary.

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