Exploring the Depths of Flavors in Japanese Fusion Vegan Miso Soup
- Asako
- Apr 5, 2020
- 3 min read
Updated: 3 days ago
When I lived in Japan, miso was part of my daily life — miso soup in the morning, miso-marinated dishes for dinner, and even miso-based snacks. It wasn't just comfort food; it was part of my wellness routine.Since moving abroad, my miso intake naturally decreased, but recently, I've been intentionally bringing it back into my everyday meals to support my immune system.
Today, I'd love to introduce you to a new style: Japanese Fusion Miso Soup. Why "fusion"? Because I sauté lots of seasonal vegetables with olive oil before adding the miso — blending traditional Japanese flavors with a Mediterranean twist. Miso, a naturally fermented food made from soybeans, rice, or barley with salt and koji (Aspergillus oryzae), is rich in probiotics that nourish your gut and strengthen your immune system.This soup also features garlic and ginger, two powerful immune boosters — making it not just delicious, but a perfect bowl for health and healing.
Why is Miso Beneficial for Us?
Miso is not merely a flavorful ingredient; it is rich in health benefits. It contains beneficial bacteria (probiotics), plant-based protein (particularly in soybean miso), dietary fiber, minerals such as zinc and manganese, B vitamins, and powerful antioxidants. One of its key compounds, melanoidins, provides antioxidant, anti-inflammatory, and antimicrobial properties, which support overall immune health.
Growing up, I experienced a traditional Japanese breakfast during weekdays, while weekends were reserved for a continental-style breakfast as a treat. However, miso soup was a constant every morning. My mother would always remind us, “Miso soup is a superfood that helps prevent illness.” At home, I also learned the importance of everyday fermented foods such as miso, soy sauce (or tamari), umeboshi (pickled plums), and natto (the famously sticky fermented soybeans) in maintaining and enhancing our health.
In Japan, some individuals are hesitant to consume miso due to its sodium content. However, when miso dishes are paired with mineral-rich seaweed, the minerals assist in balancing and eliminating excess sodium from the body, exemplifying how traditional combinations promote wellness.
During the COVID-19 pandemic, as concerns about illness grew, many people in Japan revisited traditional wisdom by stocking up on fermented foods like miso and natto. There is a strong cultural belief that these foods bolster the immune system, a belief that is deeply rooted in both tradition and modern nutritional science.
Ingredients:
<Serves: 8>
1 tsp garlic, minced
1 tsp ginger, minced
1.5 cups onion, minced (equivalent to 1.5 medium-sized onions or 1 large onion)
1/2 cup of carrot, chopped c (approximately 1 medium carrot)
1/2 cup of celery, chopped c (approximately 1-2 celery stalks)
3/4 cup of asparagus, chopped c (about 8-10 medium asparagus spears)
8 Brussels sprouts, halved or quartered (or substitute with 1 cup of chopped cabbage)
1.5 cups broccoli, cut into pieces (including the stem, with the bottom 1-2 inches removed as it may be tough and woody)
8 mushrooms, chopped or sliced
1 medium diced tomato
1 cup cooked kidney beans (or other beans)
2-3 tablespoons of olive oil
A pinch of sea salt, (use sparingly as miso will be added)
A dash of black pepper
2 tbsp white miso paste (or red miso), preferably rice miso
10-12 cups of water
One 12-inch piece of kombu (kelp), wiped with a damp cloth, rich in minerals
2 dried shiitake mushrooms (optional)
Instructions:
1. In a large pot, heat olive oil over medium-high heat. Add garlic, ginger, and onion. Reduce the heat to medium and season with salt and pepper. Sauté, stirring occasionally, for a few minutes.
2. Incorporate carrot, celery, asparagus, Brussels sprouts, broccoli, and mushrooms, and sauté for 5 minutes until tender. Add kidney beans and stir for 1 minute.
3. Add kombu, dried shiitake mushrooms, and water. Simmer over medium-low heat for approximately 10 minutes. Add tomato and cook for an additional 15 minutes.
4. Kindly retain the kombu. Cut both the kombu and shiitake mushrooms into small pieces and return them to the soup.
5. Incorporate the miso pastes and whisk until fully dissolved. Allow the mixture to simmer for 30 seconds. Taste the soup, and if additional seasoning is required, add more miso paste accordingly.
Posted on April 5th, 2020