Beetroot Miso Soup Recipe

Ever since I discovered the magical combination of earthy beetroots and savory miso, whipping up this vibrant Beetroot Miso Soup has become my go-to ritual for some soul-soothing nourishment. Let’s dive spoon-first into this deliciously unexpected veggie delight!

Immerse yourself in a basin of nourishing, colorful Beet Miso Soup. I adore the way the sweetness of diced beets interacts with the pronounced umami flavor of the white miso paste.

With freshly minced ginger and garlic providing a bit of warmth, and a splash of soy sauce adding necessary depth, each spoonful of this soup feels satisfyingly restorative. It’s a cheerful, healthy way to light up your day.

Beetroot Miso Soup Recipe Ingredients

• Beetroots: Rich in fiber and folate, beetroots support heart health.
• Miso Paste: Fermented and rich in probiotics, aids digestion and adds umami.
• Ginger: Contains anti-inflammatory properties and aids in digestion.
• Olive Oil: Heart-healthy fats, enhances flavor and aids in cooking.
• Sesame Oil: Adds a nutty aroma, rich in healthy fats, and antioxidants.

Beetroot Miso Soup Recipe Ingredient Quantities

• 2 medium-sized beetroots, peeled and diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper, to taste
• 2 green onions, sliced finely (for garnish)
• Sesame seeds (for garnish)

How to Make this Beetroot Miso Soup Recipe

1. In a large pot, warm the olive oil over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes.

2. Stir in the minced garlic and ginger in the pot. Let it cook for 1-2 minutes so that you can smell it.

3. Place the diced beetroots in the pot and sauté them for an additional 5 minutes so that they become a little tender.

4. Add the vegetable broth to the mixture and bring it to a boil. When it reaches a boil, reduce the heat to a simmer, cover, and let it cook for about 25 to 30 minutes, or until the beets are tender.

5. Take the pot off the heat. Use an immersion blender to make the soup smooth. You can also use a countertop blender and do it in batches. If needed, return the soup to the pot.

6. Combine the white miso paste with some of the hot soup liquid in a small bowl. This is to ensure that the miso paste dissolves. Then, stir the dissolved miso paste into the soup itself. What you should have now is a nice hot bowl of soup with some dissolved miso paste as part of the soup.

7. Combine the following ingredients in a small bowl: soy sauce, rice vinegar, sesame oil, and honey or maple syrup (if using). Stir well to combine. Season with salt and pepper to taste.

8. Place the pot back on low heat. Warm the soup gently, without boiling, so that the flavors can meld.

9. When heated completely, ladle the soup into bowls. Garnish with sliced green onions and a light dusting of sesame seeds.

10. Enjoy your nutritious Beetroot Miso Soup! Hot is the way to serve this soup.

Beetroot Miso Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Immersion blender or countertop blender
7. Small bowl
8. Ladle
9. Bowls for serving

FAQ

• Q: Can I use red miso paste instead of white miso paste?A: Yes, you can use red miso in place of white miso, just know that the taste is going to be more potent and a tad saltier.
• Q: Is there a substitute for rice vinegar?A: Yes, you can use apple cider vinegar or white wine vinegar to replace rice vinegar.
• Q: How can I make this recipe vegan?A: Use maple syrup instead of honey, and the recipe is already vegan.
• Q: Can I prepare this soup ahead of time?A: Yes, you can make it a day ahead. Keep it in the fridge, and rewarm it slowly before you dish it out.
• Q: How should I serve this soup?1. Serve the soup hot.

  2. Garnish with green onions and sesame seeds for added flavor and texture.

• Q: Can I freeze the beetroot miso soup?A: It’s best to consume this soup fresh or refrigerated; freezing may change the makeup and flavor.
• Q: Is there a way to make the soup spicier?A. Chili flakes added in a pinch or hot sauce in a dash will raise the heat level.

Beetroot Miso Soup Recipe Substitutions and Variations

Beets: You can use canned beets or golden beets for a different color.
Olive oil: Replace with coconut oil or avocado oil for a contrasting flavor.

Miso paste: Replace with chickpea miso if you want a soy-free option.
Tamari is a gluten-free alternative to soy sauce; it has a similar flavor profile and can be used in much the same way as soy sauce. When substituting it for soy sauce, use it in an equal amount to what the recipe calls for. Coconut aminos, which are made from the sap of the coconut tree, are a soy-free option for those who cannot consume soy products. Like tamari, coconut aminos can also be used in an equal amount as a substitute for soy sauce. If you don’t have any of these on hand, you can also use liquid aminos, which are proteins that have been broken down into amino acids. These can also be used as a 1:1 substitute for soy sauce.
Maple syrup or agave syrup can be used as vegan alternatives to honey.

Pro Tips

1. Roast Beetroots for Depth Before adding the diced beetroots to the pot, consider roasting them in the oven at 400°F (200°C) for about 25 minutes. This enhances their natural sweetness and adds a deeper flavor to the soup.

2. Miso Paste Caution To preserve the probiotic benefits of miso, avoid overheating it. Make sure the soup is just warm, not boiling, when you mix in the miso to maintain its nutritional qualities.

3. Ginger and Garlic Boost For intensified flavor, sauté the ginger and garlic until golden before adding the beetroots. This enhances their aromatic qualities and adds a richer base to the soup.

4. Texture Variation If you prefer some texture in your soup, reserve a portion of the cooked beetroots before blending the rest. Roughly chop these reserved pieces and stir them back into the smooth soup to add a satisfying bite.

5. Balance the Flavors Taste the soup before serving and adjust the seasoning carefully. The sweetness of roasted beets, the saltiness of the miso paste, and the tang from the vinegar should be balanced, so a touch more soy sauce or a dash more vinegar might be needed to perfect your dish.