Description
This Roasted Garlic Miso Soup with Greens is a comforting, flavorful Japanese-inspired dish that combines the rich umami of roasted garlic and miso with fresh leafy greens. Perfectly balanced with hints of ginger, sesame, and optional chili flakes, this soup is easy to make and nourishing. Garnished with boiled eggs, green onions, sesame seeds, and nori, it’s a wholesome vegetarian meal ideal for chilly days or whenever you crave a warm, hearty soup.
Ingredients
For the Soup Base:
- 1 tablespoon olive oil
- 1 head garlic
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1 teaspoon chili flakes (optional)
For the Greens:
- 4 cups fresh spinach or kale
- 1 cup bok choy or any other leafy greens (optional)
Optional Garnishes:
- 2 boiled eggs (optional)
- Chopped green onions
- Sesame seeds
- Nori (seaweed)
- Chili oil (optional)
Instructions
- Roasting the Garlic: Preheat your oven to 375°F (190°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap tightly in aluminum foil. Roast in the oven for 30-35 minutes until the cloves are soft and golden. Let it cool, then squeeze the roasted garlic cloves out of their skins and set aside.
- Making the Soup Base: In a large pot over medium heat, warm 1 tablespoon of olive oil. Add the roasted garlic and grated ginger, sautéing for 1-2 minutes until fragrant. Pour in vegetable broth, then stir in white miso paste, soy sauce, and rice vinegar—ensuring the miso fully dissolves. Bring to a simmer.
- Infusing Flavors: Add sesame oil and chili flakes (if using) to the simmering soup. Allow it to simmer gently for 10-15 minutes to meld the flavors thoroughly.
- Preparing and Adding Greens: While the soup simmers, wash and chop the greens. If using spinach, chop into bite-sized pieces; for kale, remove stems and chop leaves; chop bok choy roughly if using. Add the greens to the soup, stirring, and cook for 3-4 minutes until tender yet vibrant. Taste and adjust seasoning as needed, adding more soy sauce or miso paste if desired.
- Garnishing and Serving: If using, soft-boil eggs by boiling them for 6-7 minutes, then peel and halve. Prepare garnishes such as chopped green onions, sesame seeds, and nori strips. Ladle soup into bowls, top with egg halves (optional), green onions, sesame seeds, and nori. Drizzle chili oil for extra heat if you like. Serve hot and enjoy the nourishing, flavorful soup.
Notes
- Roasting garlic mellows its sharpness and adds a sweet, caramelized flavor that enhances the miso base.
- You can use any leafy greens for this soup; kale and spinach are most common for texture and nutrition.
- Adjust chili flakes and chili oil according to your preferred spice level.
- Soft boiling eggs provides additional protein, but the soup is delicious and filling even without them for a vegan option.
- Use low-sodium soy sauce to control salt content if desired.
- For a gluten-free version, ensure the miso paste and soy sauce are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting (for garlic), Stovetop (for soup preparation and simmering)
- Cuisine: Japanese
