Recipe from The Talleygram, February 1, 2006

Miso Vegetable Soup

Yield:  4-6 Servings          Difficulty: Easy   


Chef’s Notes:

 Miso soup is so popular and is wonderful for the immune system, too!  The Japanese have used miso for centuries.  It is made from a combination of soybeans, cultured grain, and sea salt through fermentation.  Miso adds salty and savory taste, flavor, and sweetness to cooked dishes.


1/4 cup Spectrum Naturals olive oil

2 teaspoons,  fresh garlic, minced

2 teaspoons,  fresh ginger, rinsed and grated

1 cup, onions, diced

1/4 cup, carrots, julienne

1/4 cup, celery, diced

2 cups, shiitake mushrooms, sliced

1 cup, napa cabbage, sliced

6 cups, water

1 tablespoons,  Frontier vegetable broth powder

Bragg's Liquid Aminos to taste

Splash of sesame oil

1 tablespoon, Miso, or more if needed

Optional:  Add 2 oz. of noodles like soba or udon, broken in half,  spinach or kale, or diced tofu.

All ingredients are available at Talley's


  1. Heat the olive oil in a large pot over medium-high heat.  Add the garlic and cook, stirring until golden brown.

  2. Add ginger and onions, cook until slightly brown. 

  3. Add carrots, celery, mushrooms, and cabbage. Cover and cook for 3 minutes.

  4. Add water, vegetable broth powder, liquid aminos, and sesame oil.  Let it simmer for a few minutes.

  5. Add the miso when you're about to serve.

Remember that miso is a bit salty, so be careful when you season this soup!

Original Talley's recipe from Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery