Miso Vegetable Soup

It’s clear that I’m a Miso convert. It’s also clear that Tinicum CSA root vegetables go well in a miso soup. Here’s a variation on this soup that I think you’ll enjoy. It also demonstrates how one can add kale to pretty much any recipe thereby gaining healthy nutrients and improving the overall value of the meal. This is a great winter recipe that probably keeps the colds away. Give it a try!


  • 1 or 2 onions, sliced
  • 1 or 2 cloves of garlic, minced
  • 1 celeriac, peeled & finely chopped
  • 1 potato, chopped
  • 1 rutabaga, peeled & chopped
  • 1 parsnip, chopped
  • 1 carrot, chopped
  • Several Kale leaves
  • 2 tbsp. Miso, usually a darker miso (South River Miso)
  • Preparation

    1. In a medium or large sauce pan, begin sautéing onion and garlic in olive oil on low heat. You’ll stir this occasionally to keep from burning.miso-vegetable-soup-onions-cooking
    2. Chop up the potato into bite size pieces. This purple potato looks really neat.
    3. Peel and chop celeriac. Add it to the already cooking onions & garlic.
    4. In a large cast iron frying pan, start sautéing the potato. After a few minutes, add the rest of the chopped up roots. Cook until browned but still al dente.miso-vegetable-soup-rootsmiso-vegetable-soup-sautee-roots
    5. While the roots are frying, add about a cup of water to the onion, garlic, celeriac mixture. This will prevent it from burning and imbue the soup with superior flavor.miso-vegetable-soup-add-water
    6. Ladle out some of the water into a bowl and mix in 2 tablespoons of miso. This will make it much easier to evenly distribute the miso into the soup right before you’re about to serve it. Since the miso, is a live food, filled with beneficial bacteria, you want to avoid overheating it. By adding it to the soup near the end of the cooking process you’ll keep it alive.miso-vegetable-soup-miso-jarmiso-vegetable-soup-mix-in-miso
    7. Once the roots seem ready, add them to the sauce pan, add an additional 5 of cups of water, and tear kale off of stems and stir them into the soup.miso-vegetable-soup-add-kale
    8. After a couple of minutes of simmering, turn off heat, and stir in the miso water.
    9. Serve with a sandwich or whatever else you want to eat!miso-vegetable-soup-ready-to-eat

    Optional: You could peel and chop up a winter squash, like butternut squash, and cook that down into the soup too.

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