Japanese Vegetable Soup

This is a pleasing, hearty soup that will warm you upon cold winter days. The vegetables offer a sweetness that compliments thesalty flavor of the miso. You can enjoy it as a side dish for a main meal, oras a light meal on its own.

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Course: Soup

Cuisine: Japanese

Keyword: vegetable soup

CookingStyle: Boiling

Prep Time: 30

Cook Time: 18

Servings: servings

Calories: 249kcal

Author: James Anderson

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Equipment

Oven

Ingredients

2 to 3 leaves kale
1 chili red
8 1/2 oz. quinoa
4 or 5 florets of broccoli
1 packet of miso soup mix
1 handful of alfalfa sprouts

Instructions

Preheat the oven to 390F.
As oven warms, chop carrots and parsnips in small pieces. Toss the pieces in a little olive oil. Lay in one layer on baking sheet. Roast in oven for up to 30 minutes, till they have softened.
Make miso soup using instructions on packet.
Shred kale leaves. 5. Divide veggies in four miso servings. Drop them in. Serve.

Video

Notes

Kenchinjiru (pronounced ken-ji-ru) is a traditional vegetable soup made with root vegetables. In some versions, it is enriched with tofu or kombu. In addition to root vegetables, it can also contain mushrooms or shallots. There are several ways to make it and there are numerous variations and versions of the soup. The basic ingredients are onion, carrots, and shiitake mushrooms.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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