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Healthy Miso Soup Full of Vegetables

This is a healthy but rich miso soup suitable for nice early summer days.

Ingredients (4 servings)

Eggplant 1/2
Daikon radish 3 cm
Shimeji mushroom 1/2 pack
Tofu 1/4 cake
Dried wakame
(brown seaweed)
4 g
Asatsuki (Japanese chive) 1 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Koji-tappuri Mutenka Mugi Miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Cut the eggplant and daikon radish into proper sizes. Cut the base off the shimeji and separate into smaller bunches. Cut the tofu into 1-cm cubes. Chop the asatsuki into fine pieces. Rehydrate the dried wakame and drain it.
  2. Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso.
  3. Serve the miso soup in bowls with the asatsuki sprinkled.

★ A Note

Add shimeji mushroom in the dashi stock when it is still cold. It makes the miso soup more flagrant and better.

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