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Miso Minestrone with Miso Master Organic Traditional Red Miso

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x


What’s more warming (and satisfying) than a hearty winter Minestrone stew seasoned with Miso Master Organic Traditional Red Miso served with freshly baked organic corn bread!



  • 3 cups water
  • ¾ cup carrots, chopped
  • ¾ cup zucchini, sliced
  • 1½ Tbsp fresh basil, finely chopped
  • 1 bay leaf
  • ¼ tsp fennel seed, Ground
  • ½ Tbsp sugar
  • 1/4 cup Miso Master Organic Traditional Red Miso
  • 2 cups crushed tomatoes
  • ¾ cup celery, Chopped
  • 1 cup onion, Chopped
  • ¼ tsp black pepper
  • ¼ tsp thyme
  • 1½ cups wagon wheel pasta
  • 2 Tbsp cooking sherry
  • 3 Tbsp soy Sauce



  1. In a large soup pot, combine water, tomatoes, vegetables, herbs, and spices. Heat to a boil and simmer 30 minutes.
  2. Add pasta and cook until pasta is done. Remove from heat.
  3. Mix miso, sugar, sherry and soy sauce in a separate bowl. Add to soup, stir and serve.
  • Category: Soup
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