Vegetarian Soto Soup

Soto Soup meets Miso Soup

In this vegetarian recipe, I have combined the nice flavours of soto soup and the health benefits of miso paste. Miso soup contains a lot of prebiotics and probiotics, which is good for your gut health. This soup also contains many vegetables and herbs. So all in all, a good boost for your health.

45 minutes

Soto Soup meets Miso Soup

A delicious soup to comfort you on those cold and rainy days.

Ingredients Vegetarian Soto Soup

4 people

• 1 onion

• 1 leek

• 1 clove of garlic

• 1 small carrot

• 1 small piece of ginger 1 cm

• 1 small piece of turmeric 1 cm

• 1/4 of a chilli pepper

• 1 broccoli

• 1 zucchini

• 100 gram mushrooms

• 125 gram bean sprout

• 1 liter vegetable stock

• 1/2 bunch of fresh parsley

• 50 grams glass noodles

• 2 tablespoons soy sauce

• 1 teaspoon miso paste (add when the soup is cooled down)

• 4 eggs

• black pepper

• salt

Equipment:

• A food processor (if you have one)

  I use a food processor to make cooking easier: cutting a lot of veggies quickly. If you have one, you can use it for this recipe.

This is food processor I use:

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How to make Vegetarian Soto Soup

How to make this Vegetarian Soto Soup step by step in 45 minutes:

Step 1

Wash the onion, leek, carrot, and 1/4 chilli pepper. Peel the garlic, turmeric and ginger. You can either toss everything into the food processor at once or chop them small pieces by hand.

Next, wash and chop the broccoli florets, mushrooms, and zucchini. Remove the parsley tops, give them a good rinse, and set aside.

Step 2

Grab a large pot- I use a 4 liters pan for this soup. Pour in a splash of olive oil or any other plant-based oil you like.

Toss in the onion, leek, garlic, carrot, ginger, 1/4 chilli pepper and turmeric. Give everything a good stir and let it gently simmer for about 3 minutes, letting those flavors wake up and mingle.

Step 3

Next, toss in the mushrooms and let them sizzle for about 5 minutes until they get a lovely golden-brown hue.

Pour in the vegetable stock. Add the broccoli florets, zucchini and parsley. Ensure everything is submerged in the liquid. Let it cook gently for 5 minutes.

Step 4

Meanwhile, boil the eggs and rinse the bean sprouts. Once the soup has simmered for 5 minutes, stir in 2 tablespoons of soy sauce, the glass noodles, and the bean sprouts. In just 5 more minutes, your soup will be ready to enjoy!

Step 5

Divide the soup over the bowls, peel the eggs and add them on top.

Step 6

Before adding a tablespoon of miso paste, let your soup cool down a bit. In this way the bacteria stay alive; otherwise they die (because of the heat). So keep those good guys intact to boost your digestive health.

Sometimes, I start eating and then add the Miso afterwardbut I always set it on the table first so I don’t forget.

If you try this Vegetarian Soto Soup, I would love to know what you think! Please let me know in the comments below. Thank you.

Enjoy your meal! Love Joyce

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