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Hearty Vegetable-Miso Soup

Hearty Vegetable-Miso Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 1
This soup is hearty enough to be a meal in itself! Lots of chopping required, but well worth the time. -recipe taken from Beachbody Ultimate Reset Program & Nutrition Guide
  • 1 t. extra virgin olive oil or safflower oil
  • 2 T. finely chopped yellow onion
  • 1 t. finely chopped garlic
  • 1 small carrot, cut in thin diagonal slices
  • 1 small celery stalk, cut in thin diagonal slices
  • ½ t. peeled and finely grated ginger
  • 2 C. water
  • ¼ C. broccoli florets
  • 2 T. chopped fresh green beans
  • ¼ C. shredded Napa cabbage or bok choy
  • 1 T. wakame seaweed (optional...I left it out)
  • ¼ t. sesame oil
  • 1 T. sliced green onion
  • 1 T. miso paste mixed with 2 T. hot water (add more miso, to taste)*
  • *Miso can be found in the "Asian" section of most supermarkets
  1. Heat EVOO or Safflower oil in soup pot on medium heat.
  2. Add onion, garlic, ginger, carrot, and celery and saute for 5 minutes until fragrant.
  3. Add water and simmer on low for 20 minutes until veggies are tender.
  4. Add broccoli, beans, cabbage, and seaweed.
  5. Stir and simmer until tender but not overcooked; broccoli and beans should remain crisp.
  6. Remove from heat and add sesame oil, green onion, and miso mixture.


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