Seven-Vegetable Miso Soup Recipe

Name: Seven-Vegetable Miso Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup burdock root, peeled and cut into 1-inch matchsticks; 1 cup sweet potato, peeled and diced; 1-inch piece fresh ginger, peeled and minced; 2 scallions, green and white parts thinly sliced; 1 teaspoon soy sauce; Salt; 1/2 cup soft tofu, diced; 6 shiitake mushrooms, stems removed and thinly sliced; 1/4 cup sweet white miso; 2 tablespoons dried wakame, soaked in 1/2 cup cold water; 1 egg, lightly beaten (optional); 1 cup coarsely chopped fresh cilantro leaves

Servings: persons

1/2 cup burdock root, peeled and cut into 1-inch matchsticks
1 cup sweet potato, peeled and diced
1-inch piece fresh ginger, peeled and minced
2 scallions, green and white parts thinly sliced
1 teaspoon soy sauce
Salt
1/2 cup soft tofu, diced
6 shiitake mushrooms, stems removed and thinly sliced
1/4 cup sweet white miso
2 tablespoons dried wakame, soaked in 1/2 cup cold water
1 egg, lightly beaten (optional)
1 cup coarsely chopped fresh cilantro leaves

1
Put the burdock, sweet potato, ginger, scallions, and 5 cups water in a saucepan.
2
Cover and bring to a boil over high heat.
3
Decrease the heat and add the soy sauce and a dash of salt.
4
Simmer, covered, for 15 minutes.
5
Add the tofu and shiitakes and simmer, uncovered, for 5 minutes more.
6
Place the miso in a small bowl and add 1/2 cup of the hot broth.
7
Use a fork to break up the miso and whisk it until smooth.
8
Drain the wakame and add it to the saucepan.
9
Add the egg if using and stir.
10
Turn off the heat and stir the dissolved miso into the saucepan.
11
Taste and season with salt, if necessary.
12
To serve, divide the cilantro leaves evenly among the bowls and ladle the hot soup on top.

155

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 12 ingredients. The key ingredients include: 1/2 cup burdock root, peeled and cut into 1-inch matchsticks, 1 cup sweet potato, peeled and diced, 1-inch piece fresh ginger, peeled and minced, 2 scallions, green and white parts thinly sliced, and more.

Yes, Seven-Vegetable Miso 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!

Seven-Vegetable Miso Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions