Miso Vegetable Chowder

This soup is embarrassingly healthy, rich and hearty, and takes about 20 minutes to prepare. Though it’s really more of a hearty soup than a chowder, I will defer to the original recipe name here.


The original recipe claimed to serve 6-8 as a first course, so I reduced it to serve 2 hungry adults.  This will make enough for 4 bowlfuls.

  • 3 cups vegetable broth
  • 1 tbsp each minced ginger & garlic, plus extra ginger for serving
  • 3 stalks lemongrass, cut into 1-inch lengths.  Tie w/ cooking twine or place in muslin tea bag for easy removal.
  • 1 jalapeno or 2 serrano peppers, sliced
  • 1 tsp yellow miso for each serving
  • 5 cups chopped vegetables and/or tofu (this can be almost any combination you want, I used napa cabbage, snow peas, turnips, and tofu)
  • salted toasted sesame seeds (the original recipe calls for gomaiso, which Google tells me is a salty toasted sesame thing.  So I just toasted some sesame seeds with a bit of salt)

Bring the vegetable broth, ginger, garlic, chiles, and lemongrass to a boil in a wok or stock pot.  Simmer 10 minutes.  Add vegetables, cover and simmer until veggies are crisp-tender, 3-10 minutes more.

Place 1 tsp miso in the bottom of each bowl (along with reserved ginger, if desired).  Add a little broth and stir to dissolve the miso before serving each bowl of soup.  Top with toasted salted sesame seeds.  YUM.

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