Miso & Root Vegetable Immune-Boosting Soup Recipe - Kosher Parve

Servings: 4

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 25 minutes

Difficulty: Easy

Cooking Vessel: Medium saucepan or soup pot

Ingredients

• 4 cups vegetable broth (kosher, parve)
• 2 tablespoons white or yellow miso paste
• 1 medium carrot, diced
• 1 small parsnip, diced
• 1 small zucchini, diced
• 1/2 cup daikon radish, thinly sliced (optional)
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil (optional, for flavor)
• 2 green onions, sliced, for garnish
• Fresh parsley or cilantro, for garnish
• Salt to taste

Instructions

1. In a medium saucepan, heat the vegetable broth over medium heat.

2. Add carrots, parsnips, daikon, and garlic. Simmer for 10–12 minutes until vegetables are tender.

3. Add zucchini and ginger, and cook for another 5 minutes.

4. Remove a small amount of hot broth into a bowl and dissolve the miso paste in it. Return miso mixture to the pot. Do not boil after adding miso to preserve its probiotics.

5. Drizzle with sesame oil if using. Adjust salt to taste.

6. Serve hot, garnished with green onions and fresh parsley or cilantro.

Nutritional Information (approximate per serving)

Calories: 90 kcal

Protein: 3 g

Carbohydrates: 14 g

Fat: 2 g

Fiber: 3 g

Dietary Adaptations

Gluten-free: Ensure miso paste is gluten-free.

Low-sodium: Use low-sodium vegetable broth and reduce added salt.

Tips & Troubleshooting

Avoid boiling after adding miso to preserve its beneficial enzymes.

Swap in any seasonal root vegetables for variety.

Serving Suggestions

Serve with steamed rice or quinoa for a heartier meal.

Pair with a light salad or parve crackers for a complete lunch.

Notes

This parve version is fully kosher and immune-supportive, leveraging root vegetables for vitamin C, fiber, and antioxidants.

You can also add a small handful of seaweed (like wakame) for added minerals.