Go Back
+ servings
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 109kcal


  • 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
  • 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. 


Calories: 109kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Sodium: 264mg | Potassium: 677mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7335IU | Vitamin C: 284.4mg | Calcium: 46mg | Iron: 1.9mg