Vegetable & Meat Miso Soup

Vegetable & Meat Miso Soup

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Kirari Sunga


This doesn't have miso paste, why it's called "Miso Soup" is because it's like 'home made' miso soup.

This is a Japanese dish, so if you don't have access to burdock, trefoil, you can replace it with other veggies such as mushrooms, or any of your favorites.

You can buy shoyu and mirin in the international section of the grocery store, or a specialty store may have.

Still very tasty!


★★★★★ 1 vote

10 Min
20 Min


  • 5 oz
    pork or beef
  • 1/3
  • 1/4
  • 1/2
    welsh onion (scallion i think it's called in the us)
  • 1/2 bunch
    trefoil (3-leaf plant)
  • 4 c
  • 1 slice
    garlic (thin)
  • 1/2 c
  • 1 tsp
  • 1 tsp
  • 1 tsp
    sesame oil
  • ·
    salt, pepper, bonito flakes (as much as you want)

How to Make Vegetable & Meat Miso Soup


  1. Cut the meat (pork/beef) into quarters and season with salt and pepper. Cut all the vegetables (carrot, burdock, welsh onion) into bite size pieces.
  2. In pot, heat sesame oil and fry the meat. When it's fully cooked, add the garlic and cook a little more. When you can smell it's done.
  3. Add the water, sake, 1/2 tsp of salt, burdock and carrot. Cook on medium heat for 15 minutes.
  4. When vegetables are soft, add mirin, shoyu and welsh onion and cook/boil for 2 minutes.

    Top with bonito flakes and serve.

Printable Recipe Card

About Vegetable & Meat Miso Soup

Course/Dish: Beef Soups Vegetable Soup
Other Tag: Quick & Easy

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