Vegan Miso Ginger Vegetable Soup

Sometimes you just want a simple, uncomplicated broth, with simple, uncomplicated ingredients. This Vegan Miso Ginger Vegetable Soup boasts a pleasant-tasting clear broth, hearty mushrooms, and the cleansing benefits of garlic, green onion, and bok choy.

The base for this soup is very simple: Trader Joe’s Miso Ginger Broth. You can find one of my latest articles, Product Review: Trader Joe’s Miso Ginger Broth, which gives you a bit more information about the product itself.

If you don’t have a Trader Joe’s near you, making a similar broth will not be too much of a problem. In fact, if there are other ingredients you wish to add or omit from this recipe, it’s entirely up to you. Just keep in mind that this is somewhat of a light, cleansing soup that gives you certain nutrients and a certain taste that might all be lost if the changes are too many or drastic.

This is a very simple recipe to make. Even your pre-teens through college kids will find this easy and fast to throw together. It’s also nourishing and budget-friendly. Whether you’re vegan or not, it’s a great soup for people of all ages to have in their culinary repertoire.

I enjoy the hot broth on it’s own, in a mug sometimes when I’m just looking for a little something savory, but without the bulk of food, when I’m not really needing or wanting a meal.

Please check out and try the recipe below. You really can’t go wrong with the flavors and ingredients involved. It’s perfect for anytime!

Vegan Miso Ginger Vegetable Soup
Makes 4 Servings

Ingredients

1 32 oz carton of Trader Joe’s Miso Ginger Broth
1/3 cup sliced green onion
1 clove garlic, minced
1 cup sliced mushrooms (white button or Crimini) or any other mushrooms you choose
2/3 cup chopped bok choy
1/2 cup silken tofu, cubed (optional)

Directions

Pour the broth into a soup pot. Bring to a boil, then place on simmer. While waiting for the broth to boil, wash and dry the vegetables. Then, thinly slice the green onions and mushrooms, chop up the bok choy, mince the garlic, and cube the tofu, if you will be adding it to your soup.

Once your broth is simmering, place the bok choy in the pot, along with the garlic and mushrooms. Continue to simmer for eight minutes, then add the tofu and onions; stir and simmer for an additional five minutes.

Serve topped with additional green onions or sesame seeds. A splash of soy sauce is great in this soup as well!

Other serving suggestions
This broth would still work with other vegetables instead of bok choy. You could substitute kale or spinach. You can also use edamame, broccoli, or chopped zucchini. As for mushrooms, shiitake would be a perfect choice, as well as any combination of two or three different kinds if you prefer.

You could also serve the soup with pasta (penne, small shells, farfalle), or with rice in it. You might just drizzle a little of the soup over a serving of rice.

Christine Pesta

Christine Pesta is a writer, and the owner and Executive Editor of Live Your Life Vegan.  You can follow her here, on Live Your Life Vegan, where she contributes regularly, as well as on social media.