Veggie-Loaded Miso Soup

A very simple and quick miso soup with Chinese cabbage, carrots, ginger and tofu! Perfect for cold days or when you’re feeling a little under the weather.

8 cups water
1/2-inch piece of ginger root, peeled and sliced (or grated)
8 Tablespoons miso paste
3 cups shredded Chinese or napa cabbage or bok choy
2 cups shredded carrots
1 small red onion, thinly sliced (or 3 green onions chopped)
1/2 block of tofu (9 oz.), diced
1/2 Tablespoon agave nectar (optional)
chopped cilantro for topping

View the full recipe at the Seasonal Veg Head →