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gray bowl filled with miso soup with veggies
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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!
Course Main Course, Soup
Cuisine American, Asian
Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Servings 4 people
Calories 76kcal

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.

Nutrition

Calories: 76kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1303mg | Potassium: 496mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6868IU | Vitamin C: 71mg | Calcium: 74mg | Iron: 1mg