Miso Soup with Vegetables

Full of vegetables and their rich taste

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

2 Tbsp

50 g (1-3/4 oz.)

150 g (5-1/4 oz.)

50 g (1-3/4 oz.)

80 g (2-3/4 oz.)

1 Tbsp


  1. Slice the carrot into 1 cm (1/2 in.) thick rounds, and cut into desired shapes using a knife or vegetable cutters.
    Cut the kabocha into bite-size pieces.
    Then, slice the lotus root into 5 mm (1/4 in.) thick rounds and cut in half.
    Cut the green beans into 4 cm (1-1/2 in.) lengths.
  2. Place 3 cups of water and the Hon Tsuyu in a pot, then add (1).
    Simmer while removing any scum that forms on the surface.
    Once the vegetables have cooked through, add and dissolve the miso, then serve in bowls.