This Miso Veggie Soup is the DIY instant soup recipe you've been waiting for! Just stuff shredded veggies into a jar with miso paste and seasonings, add boiling water, and wait 10 minutes. That's it! You've got delicious vegan miso soup! Perfect for meal prep, packed lunches, and make-ahead meals.
You'd think that working from home, being on kinda-sorta maternity leave, and being a food blogger would mean that I eat delicious, elaborate lunches on the reg. My reality looks pa-retty different most days.
In Swedish they have a word "tidsoptimist" which translates to "time optimist" and I think it describes me pretty well. Most days I have a fairly ambitious to-do list, and if I'm shooting recipes for the blog I always figure I'll just eat whatever it is I'm photographing for lunch that day.
But you know what? Taking these photos takes a butt-load of time. You see five or six of the best photos, but the reality is usually up to 200 photos per post, including process shots, and often by the time I'm finished and cleaning up I'm racing out the door to pick up my big kid from daycare. There are So. Many. Days. where I don't get to eating my lunch at all.
And I wonder why I'm so dang cranky all the time.
So I'm trying to be better at meal prep. I've been doing some batch cooking at the start of the week so that I've got grains, veggies, and proteins ready to grab on a moment's notice. (Related: Batch Cooking for a Healthy Week)
I've also been reminding myself to eat before I start working, and have been leaning in on some quick and easy meals. It dawned on me that I hadn't made this Miso Veggie Soup in a Jar recipe in ages, and I thought it was high time we rectified the situation!
Did you say Miso Veggie Soup in a Jar?
You bet I did! It's miso veggie soup.... (stay with me here)... in a jar! Picture this: a veggie loaded vegan miso soup that's prepped and ready to go.
It's just as fast and easy as those salt-laden styrofoam cup-a-soups, but with the benefit of being sooooo much more nutritious, and I tell ya, infinitely more delicious.
What goes into this Miso Veggie Soup?
- Vegetables! You saw that one coming, right?
- Miso paste --> we'll get to that below.
- Tofu --> or another protein of your choice.
- Aromatics --> garlic, onions, and chili pepper, yo!
- Flavorings --> I'm going in with a squeeze of lime and some liquid aminos.
- Hot water. That is it!
How do you make soup in a jar?
The trick here is that you've got to have all of your veggies sliced or shredded finely enough that they'll soften in the heat of boiling water. I just a julienne shredder for the carrots (I have this one and I love it) and finely slice napa cabbage, green onions, and snow peas.
You can mix up the vegetables depending on what you like and what's in season, just make sure they're finely diced, sliced, or shredded.
Once you've got your veggies prepped, you want to layer everything into a jar. I love these Weck jars and I find that the half liter size is perfect. You can definitely also use a wide-mouth Mason jar.
Start by adding your miso paste and aromatics, then layer in the vegetables, and finish with the tofu on top. From here you can just throw your DIY instant soup jars into the fridge, where they'll be ready and waiting for you when you need them. When you're hungry, all you need to do is add boiling water, wait 10 minutes, and *boom* your lunch is ready.
Is miso soup vegetarian?
Good question! Miso paste is made from fermented soybeans, and is totally vegan. However, traditional miso soup that you get in a Japanese restaurant is made with dashi (broth) made with bonito or tuna fish flakes. So while most restaurant miso soup is not vegetarian, it's easy to make vegan miso soup at home.
Can I make miso veggie soup in advance?
I would be mad if you didn't! This miso veggie soup in a jar can be prepped and kept in the fridge for up to three days. I don't recommend that you freeze these soups, however.
Where can I buy miso paste?
These days you can usually find miso paste in the international section of your regular grocery store, but if not, check out an Asian market.
What's the best miso for soup?
It's totally a matter of personal preference! You could use, red, white, or brown miso. In general lighter misos have lighter flavour, and darker misos are stronger and more pungent. The miso in these photos is a brown rice miso.
Hey Nutrition Lady, what's the deal with miso?
Miso is a pungent, aromatic paste made from fermented soybeans. Miso is a good source of manganese, vitamin K, protein, dietary fiber, copper, omega-3 fatty acids, and zinc.
Additionally, miso is a good source of phytonutrient antioxidants, which are related to it’s fermentation. Try to source out organic miso if you can, since miso is made from soybeans, and most non-organic soybeans are genetically modified.
Related: Is Soy Healthy?
Do you have any other miso paste recipes?
Yes! If you're worried you won't use up a jar of miso paste, worry not! First of all, miso lasts for ages in your fridge. Secondly, it's a fantastic ingredient to use in sauces, dressings, and more! For example:
Miso Maple Roasted Brussels Sprouts
Roasted Butternut Squash Soup with Coconut, Miso, and Lime
Orange Carrot Ginger Miso Sunshine Sauce
Homemade Ramen Noodle Bowls
Miso Almond Power Salad with Baked Tofu
Miso Veggie Soup in a Jar
- 1-2 teaspoon miso paste I used brown rice miso here
- ½ clove garlic grated
- 1 teaspoon freshly grated ginger
- ½ medium carrot shredded or julienned
- ½ cup napa cabbage or other green, torn or shredded
- ½ green onion thinly sliced
- ¼ hot red pepper thinly sliced
- ⅛ red bell pepper thinly sliced
- ¼ cup tofu cubed
- a wedge of lime
- soy sauce to taste (I use Braggs liquid aminos)
- Starting with the miso, ginger, garlic, and hot pepper, and ending with the veggies and tofu, layer everything into a large (2 cup capacity or more) heat-proof jar, except for the lime and soy sauce,
- At this point, you can simply add the lid and stash your soup jars in the fridge.
- When you're ready for soup, boil the kettle. Fill the jar to the top with boiling water and replace the lid.
- Wait 10 minutes, then remove the lid and give the soup a good stir.
- Season with soy sauce and a squeeze of lime juice, and serve.
- Nutrition values are an estimate only.
- Prepared soup jars will last about 3 days kept sealed in the fridge.
- No kettle? Add the water and microwave the soup for 2 minutes until hot.
This recipe was originally published March 27, 2014. It was retested, rephotographed, and updated March 7, 2019.
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I love how quick and easy this soup is! I've made it as written and have also adjusted it to accommodate what I have available including cooked noodles but always with a little extra ginger. I also make it in a larger bowl and cover it with a pot lid to hold in the heat as I wait for the flavors to meld. It's a delicious and healthy soup ready in minutes with little fuss and lots of flavor. Thanks Katie!
I love the idea but found it to be very bland. I will use broth next time.
I think it totally depends on your miso paste! But if it's not giving you enough flavour, then definitely do try broth.
Easy and delicious. Great for quick lunches.
sustainable cooks - sarah
You know I love all soup, and miso soup is delicious comfort. And you made this one so beautiful and healthy. Love this recipe!
I am a big soup eater, so I love this idea. Another thing that I have tried with huge success is throwing left over roasted veggies in a food processor for 10 - 15 seconds and throw that in broth of ones choice (I have even frozen left over roasted vegetables with success)- it is heaven. But I will try this with miso next time. Thanks Latie
The best. Having these for lunch this week. I just love how easy these are to make ahead!
Glad you're getting into them! They're awesome, and so easy, aren't they?
Absolutely LOVE this idea!! Can't wait to try it out for lunch next week!!
Thanks Jess! Let me know how it works out for you 🙂
I made these yesterday...AMAZING! I added some kelp noodles in there too and it turned out great. 🙂
I'm so glad! It's one of my new favourite things. So many options! Kelp noodles sound great - I should see if I can find those here.
Love it. Totally creative but completely functional. Nice one!
Thanks! I love it too. Sooo easy and delish.
This is the best idea I have heard in ages! I am not a jar person - as in baking stuff in little jars and that kind of faintly twee thing - but this is serving a real purpose. I know what you mean about cracker dinners. My too tired to cook thing is granola, porridge (although that's pushing it) or scrambled eggs. Pinned twice!
Yeah, I'm not really into baking in jars either. But these jar soups are total game changers! I thought my 5 min miso soup was fast and easy? No. These are THE BEST for make ahead lunches and dinners. So easy, so nutritious, and so fast.
This will be a worthy project for me. I've got the jars. I'm off to get some stuff to put in them!
Perfect! There are so many brilliant options here. Can't wait to find out what you come up with.
This is nothing short of brilliant.Off to get some tofu today. Spinach, kale and arugula have wintered well in my garden. Yum.
It'll be extra yummy with garden veggies, and of course they can be changed up with the seasons.
This is amazing! You have the best make-ahead recipes.
Thanks Sandra! It comes from necessity - I'd never eat any healthy food otherwise!
This is exactly the sort of clean, colourful, tasty and utterly convenient slurp-worthy idea I needed as I am perpetually cold abs tired. I need this soup in my life x
You do indeed! I hope you try it out.
I so will x