Roasted Garlic Miso Soup With Greens (Vegan) Recipe

I enjoy preparing this Vegan Miso Soup that brings together the rich roasted garlic paired with tangy white miso paste and vibrant kale for a unique fusion of flavors. The addition of fragrant ginger, diced yellow onion, and optional shiitake mushrooms creates a beautifully layered dish full of depth.

I never thought a soup could be this unique until I came across this Roasted Garlic Miso Soup With Greens recipe. I roasted a whole head garlic until soft and caramelized, then mixed it with olive oil and diced onion to create a flavor base thats simply different from your everyday broth.

I added low-sodium vegetable broth, a generous measure of white miso paste and a bit of freshly grated ginger which really elevated the dish. Kale being the king of leafy greens was the perfect addition and with a few slices of shiitake mushrooms tossed in (if youre feeling extra umami) you get a soup that is both healing and packed with nutrients.

I also drizzled in tamari for that extra punch of flavor. I love how this soup turns out to be a delightful plantbased twist on a classic miso soup.

Its vegan, its flavorful and makes a great choice for anyone looking to try new and interesting vegan dishes.

Why I Like this Recipe

I really love this recipe because it gives me the ultimate comfort food vibes. First, the roasted garlic has this sweet, mellow flavor that makes every spoonful feel rich and warm. Second, the mix of miso paste and ginger turns the whole soup into a flavor bomb that I just can’t get enough of. Third, I love that its packed with healthy stuff like kale and mushrooms, so I feel good eating it even if its super tasty at the same time. Lastly, it’s really easy to make so even on busy days I can whip it up without much fuss.

Ingredients

• Roasted garlic brings sweetness and depth, plus extra fiber and antioxidants.
• Olive oil offers healthy fats and adds a rich, smooth texture.
• Low-sodium vegetable broth provides a light base with mild umami flavor.
• White miso paste is a fermented boost of protein and gut-friendly bacteria.
• Fresh ginger adds a zesty, warm kick along with natural anti-inflammatory benefits.
• Kale supplies fiber and vitamins, making the soup extra hearty and nutritious.
• Shiitake mushrooms lend an earthy flavor with extra protein and minerals.
• Tamari gives a savory, soy-based saltiness to elevate the umami taste.
• Green onions offer a mild crunch and a fresh, slightly spicy garnish.

Ingredient Quantities

• 1 whole head garlic (to roast until soft and caramelized)
• 1 tbsp olive oil
• 6 cups low-sodium vegetable broth
• 1 1/2 to 2 tbsp white miso paste
• 2 tsp freshly grated ginger (peeled)
• 1 small yellow onion, diced
• 3-4 cups kale (stems removed and roughly chopped)
• 1 cup sliced shiitake mushrooms (optional, for extra umami)
• 1 tbsp tamari or soy sauce
• Salt and pepper to taste
• 2 green onions, chopped (optional, for garnish)

How to Make this

1. Preheat you oven to 400°F. Cut off the top of the garlic head, drizzle it with olive oil, and wrap it in foil.

2. Roast the garlic in the oven for about 35-40 minutes until the cloves are soft and caramelized.

3. In a large pot, heat a bit of olive oil and toss in the diced yellow onion. Sauté for 4-5 minutes until its a little soft.

4. Add the freshly grated ginger to the onions and stir for about a minute.

5. Pour in the low-sodium vegetable broth and bring everything to a gentle simmer.

6. Once the garlic is done roasting and cool enough to handle, squeeze or scoop the soft garlic out and mash it into the soup.

7. Stir in the white miso paste (start with 1 1/2 tbsp and add more later if you like) along with the tamari or soy sauce.

8. Mix in the chopped kale and sliced shiitake mushrooms if you’re using them. Let it all simmer for about 7-10 minutes until the greens are tender.

9. Taste your soup and add salt and pepper as needed.

10. Serve hot in bowls and sprinkle chopped green onions on top if desired. Enjoy your soup!

Equipment Needed

1. Preheated oven – used to roast the garlic until soft
2. Oven-safe pan or baking dish – for placing the garlic in its foil wrap
3. Aluminum foil – to wrap the garlic head for even roasting
4. Chef’s knife – for cutting off the garlic top, dicing the onion, and chopping the kale
5. Cutting board – to safely cut, dice, and chop all your veggies
6. Grater or microplane – needed for finely grating the fresh ginger
7. Large pot – where you’ll combine the broth, onions, and later all the soup ingredients
8. Wooden spoon – for stirring the mixture as it simmers
9. Measuring spoons – to accurately measure the olive oil, miso paste, and tamari or soy sauce
10. Serving bowls and ladle – to dish out your hot soup when it’s finally ready Enjoy!

FAQ

Roasted Garlic Miso Soup With Greens (Vegan) Recipe Substitutions and Variations

• For the low-sodium vegetable broth, you can mix water with a low-sodium bouillon cube or make your own homemade broth.
• If white miso paste isnt available, try using yellow miso paste instead or reduce the amount of red miso which is a bit saltier.
• No kale on hand? You can use spinach or swiss chard which cook quickly and still bring a good green crunch.
• Out of tamari or soy sauce? A good handful of coconut aminos does the trick with a slightly sweeter umami flavor.
• If you dont have freshly grated ginger, a pinch of ground ginger powder can work too but start with less and adjust to taste.

Pro Tips

1. You might wanna let the broth cool a little before mixing in the miso paste so it doesn’t kill all the good flavors in it.
2. Try not to overcook the kale, add it towards the end of your simmer so it still has some crunch instead of turning all mushy.
3. If you really enjoy garlic, don’t toss out that extra oil from roasting – a quick drizzle into your bowl can boost the flavor real quick.
4. Taste as you go; since miso and tamari are both salty, adding them gradually helps keep your soup balanced and not too overpowering.