Comfort in a bowl—that’s how we’d describe this Vegetable Miso Soup.
Created by Tracy Anderson and Chef Alexander Browne along with Sandra Rojo, our intrepid Food Creative Editor—both of whom dreamt up the entire rolodex of recipes in The Wonderland Issue of Tracy Anderson Magazine—this soup recipe is packed with good-for-you, savory ingredients like cabbage, leek, carrots, ginger, and garlic to achieve comfort in every spoonful.
“I firmly believe that you must have a choice in what you reach for to nourish yourself, or you are sacrificing a primal, guttural tool you need to survive and thrive,” Tracy writes in an essay that precedes all 50+ nutrimental recipes in The Wonderland Issue.
Keep scrolling for the full recipe.
Vegetable Miso Soup
- ¼ cup white miso
- 5 cups vegetable broth, divided
- 1 Tbsp extra virgin olive oil
- 1 cup leeks, quartered and diced
- ½ cup shredded carrots
- 1 cup napa cabbage, shredded
- 1 cup snap peas, sliced
- ½-inch thick 2 scallions, sliced (about ¼ cup)
- 1½ cups baby spinach
- 1 clove garlic, minced
- 1 tsp ginger, minced
- In a small bowl, whisk together the miso and ½ cup broth. Set aside.
- In a large soup pot, heat oil over medium low. Add leeks and sauté until translucent (about 5 minutes).
- Add garlic and ginger, and sauté until aromatic (about 1 minute).
- Add carrots, napa cabbage, snap peas, and scallions. Cook for 1 minute.
- Stir in miso mixture and the rest of the broth. Bring to a bowl, lower heat, and simmer for 5 minutes. Remove from heat, add spinach, and allow to wilt (about 1 minute).