Leftover Vegetable Miso Soup

Introduction

This easy miso soup is perfect for busy days when you want something simple, nourishing, and comforting. Use whatever vegetables you have in the fridge for an easy way to add more vegetables to your meal. No dashi packet or separate dashi-making needed—kombu and dried shiitake simmer right in the pot, creating a naturally rich, umami-packed broth with minimal effort. Simple, wholesome, and full of flavor, it’s an easy bowl of Japanese comfort food for any day of the week.

Ingredients

[Servings : 4]

• Water: 600–800 ml (about 2½–3⅓ cups)
• Dried shiitake mushroom: 1
• Kombu (dried kelp): 5 cm (2-inch piece)
• Firm tofu: 150 g (5.3 oz)
• Grated ginger: A small amount
• Miso: 2–3 tbsp, or to taste

Vegetables *Feel free to use whatever vegetables you have in your fridge.

• Carrot: 1/4
• Small turnip: 1
• Maitake mushrooms: A few
• Cabbage: 1 leaf

Optional Toppings

• Bonito flakes: A pinch (omit for vegan)

Instruction

1. Add the water, kombu, and dried shiitake to a pot.
2. Add the root vegetables and mushrooms. Simmer gently until tender.
3. Add the cabbage and tofu and cook until just warmed through.
4. Turn off the heat and dissolve the miso into the soup.
5. Add the grated ginger. Warm gently without boiling, then serve.

Tips

• Use whatever vegetables you have in your fridge. Root vegetables, mushrooms, cabbage, and leafy greens all work well.
• Avoid boiling the soup after adding the miso to preserve its delicate flavor and aroma.
• Kombu and dried shiitake add plenty of umami without the need to make dashi separately.
• If you’re not vegan, add a pinch of bonito flakes for extra depth and umami.