Carrot Ginger Miso Soup Recipe

I created a Carrot Ginger Soup using carrots, fresh ginger, white miso and silken tofu with scallions and a drizzle of toasted sesame oil. Curious how miso and tofu lift a simple carrot broth? I include options like kombu dashi, mirin and soy sauce so you can tailor pantry ingredients.

I always thought miso was just for little bowls, but this Carrot Ginger Miso Soup flips that idea. I start with a pound of carrots, about a 1 inch piece of fresh grated ginger and a chopped small yellow onion, sautéed in a splash of neutral oil until they start to sweeten.

Then I add vegetable broth or kombu dashi, a bit of mirin if I’m feeling fancy, and simmer until the carrots give easily. The real magic is folding in white miso paste that I softened in warm broth, then pureeing until silky.

I fold in silken tofu cubes, finish with a drizzle of toasted sesame oil, thinly sliced scallions and a grind of black pepper, maybe a wedge of lemon if I want brightness. It lives in the space between Ginger Miso and classic Carrot Ginger Soup, with nods to Miso Soup and Vegan Soups traditions, and somehow always tastes like something I’ve been meaning to make sooner.

Why I Like this Recipe

Why I like this recipe
1. I love the warm ginger and miso combo, it feels cozy and wakes up my taste buds without being heavy.
2. The soup is simple to make but tastes way fancier than it should, so I feel accomplished when I serve it.
3. I like that the silken tofu gives it a silky, comforting texture, but the soup still feels light and healthy.
4. It’s easy to change it up if I’m in a hurry or if I want to make it more special, you can roast the carrots or add extra ginger, whatever mood I’m in.

Ingredients

• Carrots: Sweet crunchy carrots, full of beta carotene and fiber, helps your vision.
• Ginger: Spicy warm zing, anti inflammatory, aids digestion, fresh bite brightens the soup.
• White miso: Salty umami paste, fermented so it has probiotics, gives savory depth.
• Tofu: Silken tofu adds protein and creaminess, it’s soft and mild, comforting.
• Mirin: Sweet rice wine, brings gentle sweetness and brightens flavors, use sparingly.
• Scallions: Fresh green onion, little crunch and oniony lift, low calorie, colorful.
• Sesame oil: Toasted sesame oil is potent, tiny drizzle adds nutty aroma and richness.
• Vegetable broth: Umami rich base, low calorie, supplies minerals, supports the savory soup.
• Lemon wedge: Bright citrus squeeze wakes flavors, adds acidity and balance, optional boost.

Ingredient Quantities

• • 1 lb (450 g) carrots, peeled and roughly chopped

• • 1 tbsp (15 g) fresh ginger, peeled and grated (about a 1 inch piece)

• • 1 small yellow onion, chopped

• • 1 clove garlic, minced (optional)

• • 1 tbsp neutral oil (vegetable or canola) for sautéing

• • 4 cups (1 L) vegetable broth or kombu dashi

• • 2 tbsp mirin or dry sherry (optional)

• • 3 tbsp white miso paste, softened in a little warm broth

• • 8 oz (225 g) silken or soft tofu, drained and cut into 1/2 inch cubes

• • 1 tsp toasted sesame oil, plus extra for drizzling (optional)

• • 1-2 tbsp low sodium soy sauce or tamari, to taste

• • 2 scallions, thinly sliced for garnish

• • Salt and black pepper, to taste

• • Toasted sesame seeds, for garnish (optional)

• • Wedge of lemon or lime, for serving (optional)

How to Make this

1. Heat 1 tbsp neutral oil in a medium pot over medium heat. Add the chopped yellow onion, grated ginger and the garlic if using, and sauté until the onion is soft and fragrant, about 4 minutes.

2. Add the peeled, chopped carrots and cook, stirring, for 2–3 minutes so they pick up some flavor from the aromatics.

3. Pour in 4 cups (1 L) vegetable broth or kombu dashi and add the mirin or dry sherry if using. Bring to a simmer, cover and cook until the carrots are very tender, about 15–20 minutes.

4. While the carrots cook scoop out a few tablespoons of the hot broth into a small bowl and whisk the 3 tbsp white miso paste into it until smooth. This prevents lumps and keeps the miso from being boiled later.

5. Once the carrots are soft, remove the pot from the heat for a minute to cool slightly (hot steam can make blenders unsafe). Purée the soup until smooth using an immersion blender right in the pot, or carefully blend in batches in a standing blender with the lid vented.

6. Return the pot to low heat, stir in the miso-broth slurry and the 1–2 tbsp soy sauce or tamari to taste. Heat gently, but do not boil the soup after the miso is added or you’ll kill the delicate miso flavor.

7. Add the drained, cubed silken tofu and the 1 tsp toasted sesame oil, warming just until the tofu is heated through, about 2–3 minutes. Taste and adjust salt and black pepper.

8. If you want a little brightness, squeeze in a bit of lemon or lime juice at the end, taste again and adjust soy sauce or salt.

9. Serve hot topped with thinly sliced scallions, a drizzle of extra toasted sesame oil, and toasted sesame seeds if using. Enjoy.

Equipment Needed

1. Medium pot with lid (about 2 to 3 quart)
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Microplane or fine grater for ginger
6. Grater or small knife for garlic (optional)
7. Liquid measuring jug (4 cups / 1 L) and 1 cup measure
8. Measuring spoons (tbsp and tsp)
9. Wooden spoon or heatproof spatula for sautéing
10. Small bowl for the miso slurry
11. Whisk or fork to smooth the miso
12. Immersion blender or standing blender with vented lid (for pureeing)
13. Ladle for serving
14. Slotted spoon or spatula to handle the silken tofu
15. Serving bowls and spoons
16. Citrus reamer or small knife for lemon or lime juice (optional)

FAQ

Carrot Ginger Miso Soup Recipe Substitutions and Variations

• White miso paste: If you dont have white miso, use yellow miso for a similar but a bit stronger umami; if you only have red miso use about 2 tbsp instead of 3 and taste as you go. For a gluten free option try chickpea miso, or mimic miso by stirring 3 tbsp tahini with 1 tsp tamari and a pinch of nutritional yeast.
• Silken or soft tofu: Swap for soft or medium tofu for a little more texture, or use firm tofu (pressed and cubed) if you want chew. For a soy free creamy option use about 1 cup coconut milk or 1 cup pureed white beans.
• Vegetable broth / kombu dashi: Use low sodium chicken broth if you eat meat, or mushroom broth (soaked dried shiitake plus water) for rich umami. You can also dissolve 1 tsp instant dashi powder in 4 cups water for a quick kombu-like base.
• Mirin or dry sherry: Dry sherry is a straight swap (same amount). If you dont have either, use 1 tbsp rice vinegar plus 1 tsp sugar per 2 tbsp mirin, or 2 tbsp sake plus 1 tsp sugar.
• Soy sauce / tamari: Swap tamari for a gluten free option, or use coconut aminos in the same amount for a lower sodium soy-free choice. For extra depth use 1 tsp fish sauce but reduce other salt since its quite strong.

Pro Tips

– Roast the carrots first if you want more depth and sweetness — toss with a little oil and roast at high heat until some edges brown. It adds a caramelized flavor that makes the soup more interesting than just boiled carrots.
– Never boil after you add the miso. Mix the miso into a few tablespoons of warm broth first so it dissolves, then stir it in off the heat and only warm gently. Boiling kills the delicate miso aroma and makes it taste flat.
– For a super silky finish, purée very well and then push the soup through a fine mesh sieve or chinois. If you want extra body without cream, blend in a small boiled potato or a peeled apple before sieving.
– Be gentle with the silken tofu and the garnishes. Warm the tofu slowly so it doesn’t fall apart, or cube and quick-pan-fry for texture. Finish with a bright squeeze of lemon or lime and a tiny drizzle of toasted sesame oil right before serving to lift the whole bowl.