Miso Soup With Mixed Seasonal Vegetables Recipe

By
Mari Uyehara
Mari Uyehara
Mari Uyehara was previously a senior editor at Saveur, Time Out New York, and Martha Stewart Living Radio, and her work has appeared in The Wall Street Journal, The Boston Globe, and Epicurious. Her column on American food in TASTE won a James Beard Award in 2019.
Learn about Serious Eats' Editorial Process
Updated March 10, 2025
Overhead view of a bowl of miso soup with mixed seasonal vegetables.

Serious Eats / Vicky Wasik

Inspired by the ever-changing seasonal miso soup that Okonomi restaurant in Brooklyn serves for breakfast, this bright, colorful version is a celebration of market produce. You can swap out the vegetables in this recipe for trimmings from last night's dinner, or use whatever is in season—just be sure to use a mix of colors and vegetable parts, such as a leaf, a root, and a stem.

Recipe Details

Miso Soup With Mixed Seasonal Vegetables Recipe

Prep 5 mins
Cook 10 mins
Active 20 mins
Infusing Time 10 mins
Total 25 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 ounce dried kombu (14 g; about one 6- by 5-inch piece), rinsed in cold water

  • 3 1/2 cups (830 ml) cold water

  • 1/2 ounce katsuobushi (dried bonito shavings) (14 g; about 2 1/2 cups)

  • 1 tablespoon plus 1 teaspoon (22 g) shiro (white) or other mild miso (see note)

  • 1 tablespoon plus 1 teaspoon (22 g) aka (red) or other dark miso (see note)

  • 1/2 of one watermelon radish or 1 whole small radish, cut lengthwise into wedges, then sliced crosswise very thinly

  • 2 large bok choy stalks, with leaves; 3 Swiss chard stems, without leaves; or 4 kale leaves, stems removed (1 1/2 ounces; 50 g), sliced very thinly

  • 12 pea shoots, thick stems picked

  • Yuzu, lemon, or lime juice (optional)

Directions

  1. In a medium saucepan, combine kombu with cold water and cook for 8 minutes over medium heat; lower heat to prevent it from exceeding a bare simmer. Remove kombu with tongs and discard or reserve for another use. (Kombu can be sliced thinly and tossed into a salad.)

  2. Add katsuobushi to water and bring to a rolling boil for 2 minutes. Remove from heat, cover, and let dashi stand 10 minutes.

  3. Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Transfer dashi to a clean saucepan. In a small bowl, whisk both misos with just enough dashi to form a thin paste. Stir miso paste into dashi until incorporated.

  4. Ladle dashi into warmed bowls, garnishing with radish, greens or stems, and pea shoots. Add a few drops of citrus juice to each bowl, if desired. Serve right away.

Special Equipment

Fine-mesh strainer

Notes

This recipe calls for a mix of two types of miso for more depth of flavor, but if you want to use just one, substitute 3 tablespoons awase miso, which is a combination of shiro (white) and aka (red) miso.

This Recipe Appears In

Nutrition Facts (per serving)
80Calories
1gFat
12gCarbs
6gProtein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories80
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g1%
Cholesterol 5mg2%
Sodium 721mg31%
Total Carbohydrate 12g4%
Dietary Fiber 4g14%
Total Sugars 4g
Protein 6g
Vitamin C 15mg76%
Calcium 61mg5%
Iron 2mg9%
Potassium 390mg8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

More Serious Eats Recipes