Pecan-Miso Vegetable Soup Recipe

Name: Pecan-Miso Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small diced onion; 1 cup chopped parsley; 12 shiitake mushrooms, trimmed & sliced; 4 diced turnips; 1 pound cubed butternut squash; 1 pound cubed pumpkin; 6 cups water; pinch salt; 5 cups watercress; 1-1/2 tablespoon red miso; 3/4 tablespoon white miso; 1-1/2 teaspoons sake; 3/4 teaspoon mirin; 1/4 cups finely ground pecans, plus 1 cup pecans, toasted and roughly chopped; 1 tablespoon toasted sesame seeds; 9 boiled chestnuts peeled and roughly chopped; 2 tablespoons pickled ginger

Servings: persons

2 tablespoons olive oil
1 small diced onion
1 cup chopped parsley
12 shiitake mushrooms, trimmed & sliced
4 diced turnips
1 pound cubed butternut squash
1 pound cubed pumpkin
6 cups water
pinch salt
5 cups watercress
1-1/2 tablespoon red miso
3/4 tablespoon white miso
1-1/2 teaspoons sake
3/4 teaspoon mirin
1/4 cups finely ground pecans, plus 1 cup pecans, toasted and roughly chopped
1 tablespoon toasted sesame seeds
9 boiled chestnuts peeled and roughly chopped
2 tablespoons pickled ginger

1
In a stock pot heat oil over medium heat. Add onion, parsley, and mushrooms. Gently saute until onions are translucent, about 3 minutes.
2
2. Stir in cubed vegetables and add 6 cups water or enough to cover by 1 inch. Season with salt, cover, and increase heat to high and boil 5 minutes.Reduce heat to medium-high and simmer until vegetables are tender, about 15 minutes. Uncover, add watercress and cook until wilted, 1 minute.
3
3. Meanwhile, place red and white misos in a small bowl. Mix in wine, mirin, and ground pecans. Mixture should resemble loose peanut butter.
4
4. Stir 1 cup broth from soup pot into bowl containing miso. Pour broth-miso mixture into soup pot and stir to combine. Season with salt to taste.
5
5. To serve, ladle soup into bowls and garnish with sesame seeds, chopped pecans, chestnuts and ginger.

3037

kcal

Calories

332

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small diced onion, 1 cup chopped parsley, 12 shiitake mushrooms, trimmed & sliced, and more.

Yes, Pecan-Miso Vegetable 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!

Pecan-Miso Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions