A rejuvenating mix of courgette, edamame, miso, warming ginger and nori come together in this healthy and tasty Courgette & Edamame Miso Soup. It has a gorgeous green colour and makes perfect leftovers for lunchboxes the next day.
![Courgette & Edamame Miso Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/09/Courgette-Edamame-Miso-Soup-vegan-by-The-Flexitarian-v83-683x1024.png)
Courgette & Edamame Miso Soup – A Nourishing and Flavourful Recipe
Looking for a nourishing soup that’s both comforting and packed with flavour? This Courgette & Edamame Miso Soup combines tender courgettes and protein-rich edamame beans with the umami depth of miso and the warmth of fresh ginger.
Enhanced with nori, this vibrant green soup is not only a feast for the eyes but also a boost for your well-being. Perfect for late summer or early autumn, it offers a delicious way to embrace seasonal produce while enjoying a taste of Asian-inspired cuisine.
Miso and nori bring a deliciously savoury, umami-rich Asian twist to this soup, enhancing its depth of flavour. To keep the balance just right, be sure to use a low-salt vegetable stock, as miso itself is naturally quite salty.
When adding the miso paste, stir it in gradually and taste as you go, you want it to complement, not overpower, the delicate flavours of the courgettes and edamame. This careful balance ensures a perfectly seasoned, flavourful soup.
Hearty, this is just the perfect comforting recipe for late Summer or early autumn cooling temperatures.
Other courgette recipes to try
I hope you enjoy this courgette & edamame miso soup recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Courgette & Edamame Miso Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/09/Courgette-Edamame-Miso-Soup-vegan-by-The-Flexitarian-v800-300x300.jpg)
Courgette & Edamame Miso Soup [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 800 g courgettes / zucchini
- 200 g frozen edamame beans
- 1 medium onion – finely sliced
- 3 garlic cloves – crushed
- 1 thumb-sized piece ginger root – grated
- 500 ml low salt vegetable stock
- juice of 1 lemon
- miso paste – to taste
- 2 nori sheets
- small bunch of coriander
- olive oil
- black sesame seeds – optional
Instructions
- Heat some olive oil in a large saucepan.olive oil
- Add finely chopped onion, crushed garlic, grated ginger and diced courgette. Cook for 3 mins while stirring.1 medium onion – finely sliced, 3 garlic cloves – crushed, 1 thumb-sized piece ginger root – grated, 800 g courgettes / zucchini
- Add stock. Bring to boil.500 ml low salt vegetable stock
- Reduce the heat and cook covered for around 15 mins until the courgettes are soft.
- Liquidise the soup.
- Add miso paste to taste (start with 1/2 Tbsp). Stir well so that the miso paste does not clump.miso paste – to taste
- Add edamame beans and shredded nori sheets. Cook gently for another 5 mins.200 g frozen edamame beans, 2 nori sheets
- Add lemon juice to taste.juice of 1 lemon
- Serve with chopped coriander and black sesame seeds on top.small bunch of coriander, black sesame seeds – optional
Nutrition
Find this recipe online:
Courgette & Edamame Miso Soup [vegan]
https://theflexitarian.co.uk/recipe-items/courgette-edamame-miso-soup-vegan/
I cannot wait to see your posts!
Other things you might like
I was attracted to this recipe because of the picture, but when I did it, I really didn’t like the flavor. ☹️
Elena – so sorry you did not like it. This is one of my favourites. May I ask what type of miso you use?