Of all the places I’ve been, Japan is most definitely among my favorites.
I was lucky enough to spend five years of my childhood in the country, meaning its culture has greatly impacted the way I learn, communicate, and view the world even to this day. Modern yet traditional, fast-paced yet serene, Japan is a true paradox. And it fascinates me.
On the one hand, the nation is highly efficient and at the forefront of modern technology. If you see something trending in the US, chances are good it was a trend in Japan first. Yet, at the same time the Japanese way of life is also one of tranquility and simplicity of spirit (shibumi), often lacking the urgency, stress, and flamboyance found in Western society. When you walk the streets of Japan, you may feel a sense of calmness and inner peace; this holds true even in a crowded supermarket or while riding on one of the country’s famous speeding bullet trains (shinkansen).
It is a country steeped in history and culture: the shoguns and the samurai, Buddhist temples and Shinto shrines, anime and cutting edge fashions, martial arts and sumo wrestling… If you ever get a chance to attend a sumo wrestling match, take it! The experience is unlike any other you’ll ever have.
And then there is the food…
Honestly, I could branch off and write an entire blog on my love of Japanese cuisine, encompassing everything from the traditional (sushi, yakitori, onigiri) to the not-quite-so-traditional (Pocky!!!).
On a snowy day last week, craving comfort food to counteract the effects of this seemingly-interminable winter, I hibernated in my apartment and created the recipe you’ll find below: a simple-yet-hearty miso soup, to which I added a parade of vegetables and noodles for a one-bowl meal that took me back to childhood. All that was missing was the dezato (Japanese dessert).
Hearty Vegetable Miso Soup
- 5 cups vegetable broth (1200g)
- 1 tbsp minced garlic (15g)
- 1 tbsp powdered or 3 tbsp fresh ginger, minced
- 1 large onion, chopped (170g)
- 1 1/4 cup carrots, sliced (110g)
- 2 cups portobello mushrooms, sliced (220g)
- 2 stalks celery, sliced
- 1/4 cup miso, dissolved in 2 tbsp broth (For soy-free, use chickpea miso) (60g)
- 2 cups raw kale or spinach, optional (100g)
- cooked soba or noodles of choice, optional
In a large pot, combine the first three ingredients and bring to a boil. Once boiling, turn the heat down to low and add all remaining ingredients except the miso, kale, and noodles. Cover and cook on low for 12 minutes or until the carrots are soft. Turn off the heat and add the kale, stirring until it wilts. Immediately stir in the miso paste. Also stir in noodles if desired. Recipe makes about 8 cups total (without the noodles).
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When do you add the noodles?
I’m no Katie, but you can add them after you finish the recipe since she specifies COOKED noodles. I bet if you let the noodles sit in the pot/bowl covered for a few minutes, they’ll really absorb the flavors.
Yay! Makes me feel good whenever I hear people loving Japan!! There are a few great place to get more authentic Japanese Ingredients and, of course, pre-made desserts in DC area that you should try 😉
Looks so good. I want it!
mmmm that looks so good! I bought some so a noodles recently but haven’t had any good idea of what to do with them. I’ll try this 🙂
also, if you create a vegan pocky recipe, I will love you forever! (okay, I probably already love you forever, with all the amazing recipes you’ve given me, but I’ll love you forever-er) haha. あなたのブログが大好きです。
oh also… I know you lived in Japan when you were a child, but if you have any tips on eating vegan in Japan I’d love to hear them. I’m planning a trip to Osaka this fall 🙂
Wow, Katie, you could be a travel writer too! Japan sounds amazing, and so does this soup. 🙂
Dear Chocolate Covered Katie,
I realize that you are very passionate about vegan living, and that’s what you have built your awesome blog around. However, I’m concerned for you and wondered if you knew how hazardous grains are to your health. If you have the courage to, please check out “how grains are killing us,” @ wellnessmama.com, also “why grains are bad for you,” @ Mark’s Daily Apple.
It says “stir in the miso paste”. Do you mean pasta? Please let me know.
Thank You,
Linda
I’m certain she means stir in the miso paste. The cooked noodles would be added in afterwards
Hello!
I’ve been trying to figure out the difference between miso and vegetable bullion.
I’m trying to avoid the soy and could only find chickpea miso from one company online and it was very pricy.
I follow your blog on rss feed. Love it!
Nancy
Sorry, I haven’t tried the recipe with bullion, so I really can’t predict the results. But of course you are welcome to experiment! 🙂
Nancy, miso and bullion are completely different products. Miso is fermented, which means it contains healthy probiotics. Probiotics aren’t found in bouillon. Bullion only adds flavor. Be careful not to boil miso if you use it!
Thanks Carie for that detailed info. That was more what I was after. Ü
Nancy
This looks so delicious! Can’t wait to try it. I am curious about the miso paste amount, since I have never used it before. 1/4 cup dissolved in 2 Tbsp of the broth then added to the pot?
Thank you for posting this recipe. Just yesterday I found Chickpea Miso in a local healthfood store! I have wanted to order some for quite a while but didn’t so when I stumbled on it I got very excited. Came home and today I found your email with this recipe. As soon as I get fresh spinach I will be trying your recipe.