Miso Minestrone with Spring Greens

PREP TIME: 40 MINUTES
SERVINGS: 4

About

I used to think miso soups were tricky to make and felt a bit intimidated. But my love for Asian flavors—and the many health benefits of miso—changed my mind. I soon realized miso soup doesn’t have to be complicated. This version is packed with vegetables and has a spicy kick from fresh ginger. My kid won’t hear about it—but my husband and I love it. It’s one of our favorites, and it’s easy to customize with extra toppings or whatever you have on hand. Enjoy!

Ingredients

For the minestrone:
1 TBSP rapeseed oil
1 leek (white part)
½ early cabbage
1 celery stick
1 green garlic
5 cm piece of ginger
1 l stock of choice (preferably home cooked)
1 TBSP miso paste
150 g spring peas
150 g broccoli florets
300 g asparagus
Handful of spinach
2 TBSP rice vinegar
2 TBSP light soy sauce
1 TBSP dark soy sauce
Salt and pepper to taste

For the toppings:
4 eggs
150 g noodles of choice
Spring onions
Peanuts

Instructions

Minestrone:

Finely slice the leek, celery, and green garlic. Grate or mince the ginger.

In a large pot, heat a splash of rapeseed oil over medium heat. Add the leek, celery, green garlic, and ginger. Sauté gently for 5–7 minutes, until softened and fragrant, without browning.

Cut the cabbage into small squares and stir it in. Pour in the stock, bring to a simmer, and cook for about 10 minutes.

Cut the asparagus and broccoli into bite-sized pieces. Add them along with the spring peas and simmer for another 5–7 minutes, until just tender but still vibrant.

In a small bowl, mix the miso paste with a ladle of hot broth from the pot to dissolve it, then stir it back into the soup (do not boil the soup after adding miso, to preserve its probiotic qualities).

Stir in the spinach, rice vinegar, light and dark soy sauce, and adjust with salt and pepper to taste. Let the spinach wilt for a minute, then remove from heat.

Toppings:

Bring a pot of water to a boil and gently lower the eggs in using a spoon. Boil for 6–7 minutes, then transfer them immediately to a bowl of ice water to cool briefly before peeling.

Cook your noodles according to the package instructions.

Chop the peanuts and slice the spring onions.

Serving:

Ladle the minestrone into bowls, add noodles and top with soft-boiled eggs—half or a whole per serving, if desired. Garnish with sliced spring onions and chopped peanuts, then finish with a drizzle of fresh lime juice.

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON AUGUST 20, 2025

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