Roasted Garlic Miso Soup with Greens features the mellow roasted garlic flavor with umami miso and kale (the king of the leafy greens) for an immune boosting vegan miso soup that’s delicious and easy to make!
This Garlic Miso Soup recipe will be the new, ‘Chicken Soup’, in terms of healing and building the immune system. So when you are feeling under the weather I recommend making a batch of this amazing miso soup to sip on!
But the real trick is to keep from getting sick in the first place. Adding this to your meal rotation may be good preventative medicine!
Garlic, miso and greens are all super foods that help maintain and restore your body’s immune system. Lemon and red pepper flakes are also known to aid in healing.
This is a very simple soup with wonderful flavors coming from the few ingredients used. It doesn’t need much, making this an even better go to soup when feeling under the weather or just because you simply love roasted garlic.
Want to add a little protein? Add cubed organic tofu to round out the nutritional profile.
I enjoyed this soup and hope you find it as good as I did. Recipe adapted from ‘Ten Mother’s Garlic & Spinach Soup’.
Ingredients You’ll Need
In this recipe, garlic is roasted, mashed and gently simmered with miso and kale for a wonderfully flavored vegan miso soup that is perfect when you are feeling under the weather or want to give your immune system a boost.
Here is everything you will need, including substitutions (see recipe card at bottom of post for measurements):
- Olive oil – sesame oil is great too
- Miso – I used mellow miso, feel free to use your favorite
- Kale – sub with spinach or chard
- Red pepper flakes
- Mineral salt – optional, as there is salt in the miso and vegetable broth
- Water or veg broth
How To Roast Garlic
- Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together.
- Cut off the tops of the garlic bulbs.
- Place bulbs cut side up on a piece of tin foil.
- Drizzle one tablespoon olive oil over each bulb.
- Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends.
- Bake for 45 – 50 minutes. Let cool for 10 minutes.
Now your garlic is soft, tender and ready to make miso soup!
How To Make Garlic Miso Soup
- In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon.
- Add liquids, turn heat to medium.
- Add your miso and stir to incorporate the paste.
- Once miso has dissolved, add in the kale and let it wilt until it’s a deep dark green.
And now the garlic miso soup is ready to enjoy!
- Serve with a slice of lemon, green onions and pinch of red pepper flakes.
- For extra hardiness, add rice, udon, ramen or soba noodles.
How To Store Leftovers
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container.
- Reheat: Warm the soup over low heat until warmed through. Alternatively, heat portions in the microwave using 30 – 60 second intervals, stirring between each interval, until warm.
Adjusting For Dietary Restrictions
- Gluten-free: If adding noodles, use 100% buckwheat noodles or rice noodles.
- Soy-free: Use chickpea miso or brown rice miso. Omit the tofu.
More Immune Boosting Soup Recipes
- Simple Vegan Pho
- Simple Miso Noodle Soup
- Carrot Miso Soup
- Red Hot Miso Noodle Soup
- Roasted Vegetable Miso Soup + Soba Noodles
If you try this healthy miso soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
ROASTED GARLIC MISO SOUP WITH GREENS
The new ‘Chicken Noodle Soup’ in terms of healing when you’re sick. Garlic, miso and greens are all super foods to help maintain and restore your body’s immune system. Enjoy this often as preventive medicine!
- Prep Time: 10 min
- Cook Time: 1 hour 10 min
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Soup
- Method: roast, simmer
- Cuisine: Vegan
- 2 heads of garlic
- 2 tablespoons olive oil
- 6 cups water or vegetable broth
- 3 to 4 tablespoons white miso, to taste
- 4 cups kale, chopped
- pinch of red pepper flakes, garnish
- squeeze of lemon, optional
- sliced green onions, optional
- himalayan salt to taste
Preheat oven to 400 degrees
Roast garlic: Remove most outer layer of skin from bulbs of garlic, leaving the most inner layer so they will stay together. Cut off the tops of the garlic bulbs. Place bulbs cut side up on a piece of tin foil large enough to fold over and close tight at the top when done. Drizzle 1 tablespoon olive oil over each bulb. Close the tin foil by folding up the edges and squeezing them together at the top and fold over, or bring up the sides and fold over while pinching and folding the ends. Bake for 45 – 50 minutes. Let cool for 10 minutes.
Miso soup: In a large pot, squeeze garlic bulbs into the pan and mush it a bit with the back of a wooden spoon. Add liquids, turn heat to medium-low. Add your miso and stir to incorporate the paste. Add in greens and let wilt until deep dark green, about 5 – 10 minutes.
Serve with a slice of lemon, scallions and pinch of red pepper flakes.
If using tofu, add in after adding the miso paste. Use soft, medium, firm or extra-firm tofu that has been pressed to remove excess moisture. To press you can either use your palms by using paper towels in between to soak up the moisture. Or place the tofu under a somewhat heavy book with paper towels on each side of the tofu for 10 minutes or so.
If staying away from soy, try using brown rice miso or chickpea miso.
Adding wakame (seaweed) as your green would also add great nutrition. Seaweed is full of essential minerals and vitamins that the body needs. You can find wakame dehydrated so it will last in the pantry a long time. Simply crumble some in your soup, wait a few minutes and it will add lots of valuable trace minerals.
Keywords: garlic miso soup
Updated: Garlic Miso Soup was originally published in November 2012. It has been updated with new photos and helpful tips in January 2020.