Slow Cooker Miso Vegetable Soup
Slow Cooker Miso Vegetable Soup is a light, yet filling soup that is a simple and complete vegetarian meal. Full of fresh veggies including carrots, spinach, and zucchini, this soup is packed with nutrition and rich flavor from a miso broth. Adjust the ingredients to include your favorite veggies and savor every last drop!
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What is miso?
Miso is a blended paste that includes two primary ingredients: soybeans and koji – a fermented form of rice, barley, or other grain. Miso paste is known for its salty umami flavor and is used to season soups, sauces, marinades, and more. The fermentation brings an earthy, rich taste and is sometimes even used in baking!
Miso paste is an essential in traditional Japanese cooking. You can typically find it at the grocery store in a container or pouch (usually in the refrigerated section), or in a powdered, shelf-stable form.
Miso pastes are classified as light or dark, which includes a color spectrum from white to yellow to reddish or even black. With the coloring that changes from different types of soybeans, the flavor and intensity will also change.
Like other fermented foods, miso contains probiotic benefits which are great for gut health, and a surprising amount of vitamins and minerals! Miso can be a powerful nutrition-boosting ingredient to add to your favorite homemade recipes.
Ingredients Needed
- Vegetable broth and water – These make the base of the soup and will dissolve the miso paste.
- Carrots – Use whole carrots and peel and slice them into coin shapes.
- Cabbage – I used regular cabbage and shredded it with a knife, but you can also use the napa variety. About 1/2 of a head of regular cabbage will equal about 2 cups shredded.
- Garlic – Use jarred minced garlic for easy, time-saving distribution into the soup. If you have fresh garlic on hand already, prep by finely dicing the cloves.
- Ginger and salt – Just a few extra seasonings are all you need! For convenience, use minced ginger or ginger paste to blend into the soup. You could also grate and finely chop fresh ginger.
- White miso paste – White miso paste is a milder miso because it usually ferments for a shorter amount of time than the red, brown, or black varieties. It adds a delicious savory richness that makes the recipe!
- Greens – You will use a large handful of greens such as kale, spinach, collards, or a mixed blend near the end of cooking. I used baby spinach for my soup! You can also add dried seaweed for an authentic flavor.
- Zucchini – Quarter and slice the zucchini and set aside to add near the end of cooking.
How To Make Miso Vegetable Soup In The Slow Cooker
For a soup with such a complex and flavorful taste, you’ll be surprised by the minimal steps in this recipe!
- Begin by preparing and cutting the vegetables – carrots, cabbage, and zucchini.
- Next, add all ingredients except for the greens and zucchini to the slow cooker.
- Stir to combine and cook on high for 3-4 hours or low for 6-8 hours.
- Once the vegetables are cooked to the desired tenderness (not crunchy but not overly soft), add in the large handful of greens and chopped zucchini.
- Let the soup cook for an additional 5-10 minutes and serve!
What To Serve With Miso Vegetable Soup
Miso vegetable soup can be a lighter meal all on its own or served as a course alongside other dishes. To add some extra protein to the soup, add raw tofu (cut into bite-size cubes) to the slow cooker about 15 minutes prior to adding the greens and zucchini.
As a complement to other Asian-inspired entrées, try serving bowls of miso soup alongside Slow Cooker Spicy Asian Pork Lettuce Wraps or Sweet and Spicy Asian Noodles. The fresh vegetables will bring a nice contrast to other meat dishes. A bowl of Instant Pot Brown Rice or ramen would be another great option for a simple carb to serve on the side or add to the soup.
Feel free to garnish your miso soup with diced green onions, or adjust the spice and flavor with sriracha, soy, or tamari sauce. Add extra crushed seaweed flakes if you like. Once cooked, add salt and pepper to taste!
Storing and Reheating
Store leftover miso vegetable soup in the fridge for up to 3 days in an airtight container. You can also freeze miso soup for up to 3-6 months, but remember to leave additional room in the container for expansion during freezing. If you added tofu to the soup, it would be best to remove the tofu pieces prior to freezing.
Reheat in a saucepan on the stove until simmering.
Miso Vegetable Soup FAQs
- What vegetables go well in miso soup? So many vegetables (and nutrients!) can enhance miso soup. Choose any of your favorites and keep in mind that veggies with more water content – like spinach or squash – should be added later.
- Can frozen vegetables be used for this recipe? Yes, you can use fresh, frozen, or a mixture of fresh and frozen vegetables in this miso soup recipe. For planning purposes, frozen vegetables may slightly lengthen your cooking time.
- How can this soup be made spicier? You can easily adjust the spice of this soup by offering sriracha or other hot sauces along with individual servings.
- Can different types of broth be used instead of vegetable broth? You can use other meat-based bone broths – either beef or chicken can work. For dietary needs, remember that this will alter the soup’s vegetarian status.
Slow Cooker Miso Vegetable Soup
Equipment
- Slow Cooker
Ingredients
- 4 cups vegetable broth
- 2 cups water
- 2 carrots peeled and sliced
- 1/2 head shredded cabbage 1/2 head of cabbage equals about 2 cups shredded; can use regular or napa cabbage
- 2 teaspoons jarred minced garlic
- 1/2 teaspoon minced ginger
- 1 tablespoon white miso paste
- 1/4 teaspoon salt
- 1 large handful of greens like kale, spinach, a blend, etc. – I used baby spinach
- 1 zucchini quartered and sliced
Instructions
- Prep and cut the carrots, cabbage, and zucchini
- Add all ingredients except for greens and zucchini to slow cooker
- Stir to combine and cook on high for 3-4 hours or low for 6-8 hours
- Once vegetables are cooked to desired tenderness, add greens and zucchini
- Let cook an additional 5-10 minutes and serve
Notes
- Store leftover soup in the fridge for up to 3 days in an airtight container. Freeze miso soup for up to 3-6 months allowing additional space from the top of the container for freezer expansion.
- Reheat in a saucepan on the stove until simmering.
- To make it spicier, add sriracha or other hot sauces to individual servings.
Just turned on my slow cooker for the day. But o noticed that in your commentary you said onions but they weren’t on the ingredient list. Eeek..: is my soup going to be lacking now?! Did you mean garlic?
Oops! My mistake! I believe it should have 1/4 cup.
How did your soup turn out without it?
I apologize for the error.
love this soup I am on the optifast diet plan and this is my ultimate soup thanks for the great recipe
Have you ever made this soup on a stove? I’m just cooking for myself, so I would like to make a smaller version.
I haven’t but it should work well. Just remember to simmer and don’t let it come to a hard boil. Simmer until carrots and cabbage are tender then add zucchini and greens and simmer for a few more minutes.
The recipe sounds lovely! I would only recommend that you add in the miso just before serving time, to preserve the enzymes (which can be damaged by long cooking or boiling); rather than at the beginning.
Thanks Sheri! That’s a great tip!