Big Miso Dinner Soup Recipe

Name: Big Miso Dinner Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock or water; 1 tablespoon minced fresh ginger; 1 clove garlic, chopped; 1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces; 2 ears fresh or frozen corn, shucked, silk removed, quartered; 1 medium onion, peeled and cut into eighths; 2 carrots, peeled and cut into 2-inch pieces; 1/2 head Savoy cabbage, cut into 1/2-inch wedges; 8 large mushrooms; 1/2 pound spinach, washed, tough stems removed; 1 pound firm tofu, cut into 1-inch squares; 2 scallions, cut into 1-inch pieces; 2 tablespoons red miso; 1 tablespoon tamari or soy sauce; 5 drops hot pepper sauce; 1/2 lemon, juiced; 1/4 teaspoon sesame oil; Salt; Freshly ground pepper

Servings: persons

4 cups vegetable stock or water
1 tablespoon minced fresh ginger
1 clove garlic, chopped
1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces
2 ears fresh or frozen corn, shucked, silk removed, quartered
1 medium onion, peeled and cut into eighths
2 carrots, peeled and cut into 2-inch pieces
1/2 head Savoy cabbage, cut into 1/2-inch wedges
8 large mushrooms
1/2 pound spinach, washed, tough stems removed
1 pound firm tofu, cut into 1-inch squares
2 scallions, cut into 1-inch pieces
2 tablespoons red miso
1 tablespoon tamari or soy sauce
5 drops hot pepper sauce
1/2 lemon, juiced
1/4 teaspoon sesame oil
Salt
Freshly ground pepper

1
In a large pot bring the stock to a boil and add the ginger and garlic.
2
Add the squash, corn, onion, carrots, cabbage and mushrooms and return to a boil.
3
Cook at a low boil until the cabbage and onions are 3/4 cooked, 5 to 7 minutes.
4
Add the spinach, tofu and scallions and return the soup to a boil.
5
Cook until the tofu is heated through and the spinach is wilted, 2 to 3 minutes.
6
Using a slotted spoon, transfer all the vegetables to a large, warmed serving bowl, cover the bowl and keep it in a warm place.
7
Add the miso, tamari, hot pepper sauce, lemon juice and sesame oil to the broth.
8
Season to taste with salt and pepper.
9
Pour the broth over the vegetables and serve at once.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups vegetable stock or water, 1 tablespoon minced fresh ginger, 1 clove garlic, chopped, 1/2 acorn squash, seeds removed, washed under hot water, peeled if necessary and cut into bite-size pieces, and more.

Yes, Big Miso Dinner Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Miso Dinner Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions