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    Home » Recipes » Soups

    Summer Vegetable Miso Soup

    May 20, 2022 by JURI · This post may contain affiliate links

    5 from 3 votes
    JUMP TO RECIPE JUMP TO VIDEO

    This summer vegetable miso soup is a great way to enjoy the summer heat with flavorful and hearty vegetables. You will have a healthy, nutritious soup in 10 minutes with miso and lots of colorful vegetables!

    Summer Vegetable Miso Soup in a bowl

    Miso soup is always on our menu. We vary the vegetables we use according to what's in season, so right now, it features zucchini, eggplant, and tomatoes.

    It has a slightly sour taste from the tomato that goes perfectly with summer heatwaves!

      This recipe is for you if:
    • You love Japanese miso soup
    • You want to make vegetable miso soup
    • You are looking for a healthy and hearty miso soup recipe

    Are you ready to make it? Let me walk you through! If you just want to check the recipe, please jump to the recipe.

    Jump to:
    • About this recipe
    • 📋 Ingredients
    • 🔪Instructions
    • Storage
    • Variations
    • Thanks for Stopping By
    • 📖 Recipe
    • 💬 Comments

    About this recipe

    • Japanese vegetable miso soup
    • Hearty and healthy soup recipe
    • Use dashi powder and miso paste
    • Easily adapt to vegan/vegetarian

    📋 Ingredients

    Here are the ingredients (amounts are in the recipe card below).

    Ingredients for Summer Vegetable Miso Soup
    • Vegetables: Zucchini, eggplant, tomato (or pick your favorite vegetables. See more variations paragraph)
    • Dashi powder (soup stock)
    • Miso paste

    Miso paste and dashi are important for making miso soup, so let me tell you about them before jumping into the recipe.

    How to choose right Miso

    Miso paste in a container

    Miso is a fermented paste, and the ingredients are rice, soybeans, and salt. When you buy miso, I recommend checking the ingredients label and picking the authentic miso.(Something like this miso and this miso might be good.)

    Miso's fermenting time is from 6 months to 2 years. It takes a lot of time. But some of the products are out in a much shorter time by adding additives to fake the deep umami and flavor. I don't recommend them because it's not real miso.

    I also don't recommend "Dashi miso" which dashi is already included in miso. It's handy, but that loses authentic miso flavor.

    Dashi powder

    dashi powder in a bag

    Miso soup is one of the most iconic dishes in Japan and dashi (soup stock) is the key ingredient for that. We have many kinds of dashi, and each one has its own unique flavor profile that brings out a new dimension to your dish!

    You can either make dashi from scratch or buy dashi powder at a grocery store. I use dashi powder (This one contains sardine, bonito, kombu, and shiitake mushrooms.) to save time in this recipe.

    If you want to learn how to make it from scratch, please check these recipes: Niboshi dashi, Shiitake Kombu dashi (vegan dashi), Awase dashi.

    Vegan adaptable

    Miso soup is easy to adapt to vegan/vegetarian. Substitute dashi with vegan dashi such as Kombu dashi (kelp) or Shiitake Kombu dashi (mushroom and kelp).

    🔪Instructions

    Let me walk you through the steps of this recipe. Please see the recipe card below for more detailed instructions. You can also watch this video.

    How to make Summer Vegetable Miso Soup
    1. Cut vegetables
    2. Bring to a boil: Put vegetables, dashi powder, and water in a pot, and bring to a boil on medium heat.
    3. Simmer: lower the heat and simmer for 3 to 5 minutes until vegetables get tender.
    4. Add miso paste: Add miso paste, and stir gently until it dissolves.
    Summer Vegetable Miso Soup in a bowl

    Tomato has lost its shape and dissolve into the soup. That's why this miso soup is slightly sour and perfect for hot summer!

    Storage

    If you have leftover, transfer it to a glass storage jar, and keep it in the fridge. It will last up to 3 days.

    When you eat it, warm it up in a microwave (if the jar is microwave safe) or transfer to a pot, heat it, and turn it off right before it starts boiling.

    Variations

    Miso soup is a great dish to experiment with. Try adding different ingredients like other vegetables or tofu for some variety!

    Other ingredients to add:

    • Corn
    • Green beans
    • Okra
    • Green leafy vegetables
    • Tofu
    • Aburaage (deep-fried thin tofu)
    • Wakame seaweed
    • Somen noodles (skinny noodles)

    Somen noodles are usually served as cold noodles and eat dipping in noodle soup, but it's delicious to put it in miso soup as well. I hope you like the idea!

    Thanks for Stopping By

    Summer Vegetable Miso Soup in a bowl

    Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

    Also feel free to leave comments if you have any questions. I love hearing from you!

    Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.

    More Miso Soup Recipes You Might Like

    • Kabocha squash miso soup
    • Daikon miso soup
    • Chinese cabbage miso soup

    📖 Recipe

    Japanese summer vegetable miso soup in a bowl

    Summer Vegetable Miso Soup

    5 from 3 votes
    Print Pin Rate
    Prep: 5 minutes
    Cook: 5 minutes
    Total: 10 minutes
    Servings: 4 servings
    Author: JURI
    This summer vegetable miso soup is a great way to enjoy the summer heat with flavorful and hearty vegetables. You will have a healthy, nutritious soup in 10 minutes with miso and lots of colorful vegetables!
    Prevent your screen from going dark

    Ingredients
      

    • 1 Zucchini, 230g
    • 1 Eggplant, 160g
    • 1 Tomato, 150g
    • 1 teaspoon Dashi powder
    • 2 tablespoon Miso paste
    • 700 ml Water

    Instructions

    • Cut vegetables: Cut vegetables into bite-size pieces.
    • Bring to a boil: Put vegetables, dashi powder, and water in a pot, and bring to a boil on medium heat.
    • Simmer: lower the heat and simmer for 3 to 5 minutes until vegetables get tender.
    • Add miso paste: Turn off the heat, add miso paste, and stir gently until it dissolves.

    Video

    Notes

    • Equipment: Small pot 16 cm (6.3 inches), Miso muddler
    • Storage: 3 days in the fridge.
    • Substitute: You can substitute dashi powder with other dashi: vegan dashi (shiitake mushroom and kombu), awase dashi (bonito and kombu), niboshi dashi (dried sardine).
    • If the taste of the soup is light to you, please add more miso and dashi powder.
    • When you warm the soup up, do not over boil miso soup because it loses nutrients and the aroma of miso.

    Nutrition

    Serving: 1serving | Calories: 48kcal | Carbohydrates: 8.2g | Protein: 3.5g | Sodium: 319mg | Sugar: 2.6g
    Course: Soup
    Cuisine: Japanese
    Keyword: Japanese miso soup, summer vegetable miso soup
    Did You Make this recipe?Please Leave a star rating!

    More Soups

    • Kabocha Miso Soup
    • Chickpea Tomato Soup
    • Japanese Napa Cabbage Soup
    • Awase Dashi - Basic Japanese Stock

    Reader Interactions

    Comments

    1. Dashi

      July 05, 2022 at 6:20 am

      5 stars
      This soup is very light yet filling with all the vegetables. I appreciate the discussion of the major ingredients and watching the video for the preparation techniques. Thank you very much for an easy view into Japanese cooking and flavors.

      Reply
      • JURI

        July 05, 2022 at 8:19 am

        Thank you for such a nice comment!

        Reply

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    Recipe Rating




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    Hi, I'm JURI!

    I'm mama to two energetic children and passionate about making healthy meals for the family. I love sharing simple Japanese home cooking recipes, mostly plant-based recipes (vegan and vegetarian). More about me...

    Jiri@Chef JA Cooks

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