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Chinese Vegetable Miso Soup

A savory soup made with vegetable stock, sesame oil, celery, carrot, garlic, turnip, scallions, mushrooms, snow peas, mung bean sprouts, tofu, noodles, and miso.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Chinese Vegetable Miso Soup

Time10 minutes

Ingredients

Directions

Prepare the broth

  1. Bring 5 cups of vegetable stock to a boil.

  2. Lower heat and add sesame oil, celery, carrot, and garlic.

  3. Cover and simmer over low heat for 10 minutes.

  4. Add turnip and the white parts of scallions to the stock pot.

  5. Simmer for 5 minutes.

Add the vegetables and noodles

  1. In the meantime, cook the noodles separately until al dente. Drain and set aside.

  2. Add the remaining ingredients except tofu, miso, and noodles, and simmer, covered, until cooked.

  3. Add the noodles and tofu.

  4. Remove from heat.

Finish and serve

  1. Dissolve miso thoroughly in ½ cup warm water.

  2. Stir the miso mixture into the soup.

  3. Serve immediately.

Nutrition, whole recipe (rough)

654Calories
24 gProtein
21 gFat
92 gCarbs

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Sesame1 tbsp (14g)120
Tofu100g firm76
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Turnip1 medium (122g)34
Miso1 tbsp (18g)34
Carrot1 medium (61g)25
Wine2 tbsp cooking wine (30ml)25
Mushroom1/2 cup sliced (35g)15
Celery Stalks1 stalk (40g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Mung Beannot in our table0
Cakenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sesame + garlictop 5% of all pairs
    Smell alikestrong
    Cooked together2,000 recipes

    Shared aroma: furaneol (caramel, strawberry).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Miso
Adds savory, salty depth and fermented flavor to the broth.
Tofu cakes
Adds soft protein and absorbs the flavor of the broth.
Vermicelli
Provides starchy body and soaks up broth as the soup sits.
Mushrooms
Contribute savory, umami flavor and a tender, meaty texture.
Dry sherry
Adds aromatic depth and a subtly sweet, nutty note.

The step that matters

Dissolve the miso fully before adding it. Miso left in lumps or added directly to boiling liquid can clump and lose its aroma. Dissolving it in warm water first gives a smooth, evenly flavored broth.

Swap the peas

How well each one fits the dish's main ingredients (sesame, celery, carrot, garlic, clove, turnip, mushroom):

  1. Lentilsfits better
  2. Chickpeafits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against sesame, celery, carrot, garlic, clove, turnip, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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