miso veggie soup in a weck jar on a grey background

Miso Veggie Soup in a Jar

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!

Course Soup
Cuisine Japanese
Keyword vegan miso soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 109 kcal
Author Katie Trant


  • 1-2 tsp miso paste I used brown rice miso here
  • ½ clove garlic grated
  • 1 tsp freshly grated ginger
  • ½ medium carrot shredded or julienned
  • 1/2 cup napa cabbage or other green, torn or shredded
  • 1/2 green onion thinly sliced
  • 1/4 hot red pepper thinly sliced
  • 1/8 red bell pepper thinly sliced
  • 1/4 cup tofu cubed
  • a wedge of lime
  • soy sauce to taste (I use Braggs liquid aminos)
US Customary - Metric


  1. 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,

  2. At this point, you can simply add the lid and stash your soup jars in the fridge. 

  3. When you're ready for soup, boil the kettle. Fill the jar to the top with boiling water and replace the lid.

  4. Wait 10 minutes, then remove the lid and give the soup a good stir.
  5. Season with soy sauce and a squeeze of lime juice, and serve.

Recipe Notes

Nutrition Facts
Miso Veggie Soup in a Jar
Amount Per Serving
Calories 109 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 264mg11%
Potassium 677mg19%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 12g13%
Protein 4g8%
Vitamin A 7335IU147%
Vitamin C 284.4mg345%
Calcium 46mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.