Spicy Summer Miso Soup is a light, refreshing, and umami-packed soup perfect for warm weather. Combining miso’s savory depth with fresh summer vegetables and a hint of spice, this soup is both invigorating and nourishing. Ideal as a starter or a light meal, it’s vegan-friendly, easy to make, and bursting with vibrant flavors.
Prepare Ingredients: Slice summer vegetables such as zucchini, bell peppers, and carrots into thin strips. Mince garlic, ginger, and chili.
Sauté Aromatics: In a pot, heat a little sesame oil and sauté garlic, ginger, and chili for 1–2 minutes until fragrant.
Add Vegetables & Broth: Add sliced vegetables and pour in vegetable broth. Bring to a gentle simmer for 5–7 minutes until vegetables are tender but crisp.
Add Miso: Remove a small amount of hot broth, dissolve miso paste in it, and stir back into the soup. Avoid boiling to preserve miso flavor.
Season & Serve: Taste and adjust seasoning with soy sauce or a splash of lime juice. Garnish with chopped green onions, cilantro, or sesame seeds. Serve hot or warm.
2 tablespoons miso paste
1 small carrot, sliced thin
4 cups vegetable broth
½ bell pepper, sliced thin
1 small zucchini, sliced thin
1 teaspoon sesame oil
1 small chili or pinch of chili flakes
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