Miso-Infused Vegetable Broth
A deeply savory, clear broth with miso paste and seasonal vegetables, ideal for soup or as a base. This japanese-inspired soups ready in about 40 minutes pairs medium, thinly sliced carrot, thinly sliced daikon radish, sliced shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, thinly sliced carrot
- 1/2 cup, thinly sliced daikon radish
- 4, sliced shiitake mushrooms
- 1 strip (2 inches) kombu
- 3 tbsp white miso paste
- 4 cups water
- 1 tsp soy sauce
- 1/2 tsp sesame oil
Instructions
- Step 1: In a medium pot, combine 4 cups water, 2 thinly sliced carrots, 1/2 cup sliced daikon, 4 sliced shiitake mushrooms, and 1 kombu strip. Bring to a gentle simmer over medium heat and cook uncovered for 25 minutes.
- Step 2: Remove kombu strip and discard. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return the strained broth to low heat.
- Step 3: Stir in 3 tbsp white miso paste, 1 tsp soy sauce, and 1/2 tsp sesame oil until fully dissolved. Simmer for 2 minutes without boiling to preserve miso's flavor.
- Step 4: Serve immediately in bowls, optionally garnished with sliced green onions or a sprinkle of toasted sesame seeds.
Frequently asked questions
How long does Miso-Infused Vegetable Broth take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Infused Vegetable Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, thinly sliced carrot from drying out.
Can I substitute ingredients in Miso-Infused Vegetable Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Infused Vegetable Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Infused Vegetable Broth?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Authentic and comforting. Made it for my Japanese friends and they were impressed.
- ★★★★★
My kids even asked for seconds! The miso really elevated the broth.
- ★★★★★
So easy to make and packed with flavor. Will be making this weekly!
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