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Miso Vegetable Soup
with leftover wonton ‘noodles’ / carrots / coleslaw mix / soft boiled egg

Active: 30 min Total: 30 min
Savory miso adds rich creaminess to this comforting vegetable soup.
Smarts: To make use of leftover wonton wrappers from Monday's meal, slice them into strips and add them to the soup. They soften quickly, so combine them with the hot soup just before serving. Any pre-cooked noodles will work as a sub.
Tags

Ingredients

Metric
Servings:
4
Miso Vegetable Soup:
  • Carrots - 8 oz, sliced
  • Onions, medium - 1, diced
  • Ginger - 2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Zucchini - 12 oz, chopped
  • Cabbage, napa or savoy - 4 oz, finely chopped
  • Cilantro - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Miso, any type - 1 Tbsp
  • Stock, any type - 5 cups
  • Eggs - 4
  • Wonton wrappers, round or square - 12, thinly sliced (look for these refrigerated near the produce section)
  • Lime juice - 2 tsp
Steamed Edamame:
  • Edamame, frozen in pods - 10 oz
  • Salt - 1/2 tsp

Nutrition Facts

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Prep

  1. Carrots / Onions / Ginger / Garlic - Prep as directed. Combine carrots and onions in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
  2. Zucchini - Chop zucchini. (Can be done up to 2 days ahead)
  3. Cabbage - Slice cabbage.
  4. Cilantro - Chop cilantro.

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Make

  1. Heat a Dutch oven with cooking oil over medium-high heat. Add carrots and onions to heated oil. Saute until vegetables are starting to soften, 2 to 3 minutes. Add ginger and garlic and a pinch of salt and cook for 1 minute more.
  2. Add miso, stock and zucchini. Bring to a low simmer and simmer for 7 minutes to let flavors come together.
  3. While soup simmers, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. When cool enough to handle, peel eggs.
  4. Slice wonton wrappers into thin strips (these will be the “noodles” for the soup).
  5. When eggs are nearly finished, add cabbage to soup. Simmer until tender, ~2 minutes more.
  6. Place edamame in a microwave-safe bowl. Cover with a damp paper towel and microwave until heated through, 2 to 3 minutes. Top with salt.
  7. Divide sliced wonton wrappers between serving bowls. Ladle soup over top.
  8. Peel eggs and slice in half and add to each bowl of soup. Top with lime juice and cilantro leaves. Enjoy with edamame on the side.

Nutrition Facts

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Reviews

Ratings

Original (95)
Gluten-free (9)
Paleo (10)
Vegetarian (19)

61 reviews

Easy and delicious. It was a perfect soup night (rainy and cold day)

By: Kimberly
Posted: Nov 02, 2021
Diet: Gluten-free
0 Helpful

Used orzo pasta because I had leftover from a previous meal. Excellent homemade soup and comes together quick and easy.

By: Brad
Posted: Sep 03, 2020
Diet: Original
0 Helpful

Super good. We used Farro in place of the wonton noodles. I used a whole Trader Joe's bag in my 6 servings, and while it was good, I had to add more broth because it sucked up all the liquid. Would add less next time (or do what I did this time and add more broth). Used homemade vegetable broth with added chicken bouillon.

By: Kristine
Posted: Aug 20, 2019
Diet: Original
0 Helpful

This is the perfect meal to make ahead during the day so something is ready after soccer practice. Used gluten free spaghetti noodles. Don’t forget to put salt and pepper on meat before searing. When I tried once with low sodium stock it was too bland.

By: Lauren
Posted: Jun 21, 2019
Diet: Gluten-free
0 Helpful

Loved this... The flavor was so yummy!

By: Tanja
Posted: Mar 09, 2019
Diet: Original
0 Helpful

This was fantastic!! I loved using the wonton paper. It was great in the soup! Next time ill make sure to use more wonton paper.

By: Kelly
Posted: Jun 01, 2018
Diet: Original
0 Helpful