Entrees · Gluten-free · Oil-free · plant based · Side Dishes · Soups

MoFo Day 26: Caramelized Leek & Onion Miso Soup

For my rainy/snowy/generally dreary day meal, I’m going to make some broth and put stuff in it.     I love soups of all types, all year round.  The best time for soup, though is the fall and winter for me.  I love coming inside from the cold to a bowl (or sometimes cup!) of piping hot liquid with deliciously seasoned veggies in it.
Soup is always great, too because its flavors become more concentrated as time goes by.  I love to eat soups the day after I make them, when the ingredients have had time to marinate and become more rich.  There’s nothing better to make you feel at home!
​     I also love to eat sandwiches and soup together.  I like sandwiches by themselves, too, but much more if they’re next to a bowl of soup.  There’s something about eating bread and soup together…it’s such a classic combination.  I’m going to throw together a sandwich from ingredients that I have on hand, so definitely do the same if you’re into the idea!  I didn’t include a recipe for the sandwich because I think it’s a fun thing to play with depending on the ingredients you have at your house and what’s in season near you.  For me, it’s early Autumn and I decided to go a little sweet and savory with sliced apple, caramelized onion (reserved from the soup!) and vegan cheese.  You need to indulge every now and then, people!  😉
This prompt was interesting because I really had to think about what ingredients I had in my house already.  I always keep certain things in my fridge, like miso, onions, etc.  I figured miso soup would be a great thing to make since I almost always have the ability to make it!  I tried to make my miso soup a tad different than the normal scallion and tofu combo.  My grandma taught me to make miso with whatever I had to put in it.  If you have daikon, put that in it.  Potato?  Put that in.  Onion?  Yup!  So, I figured, what’s something cool I can do with onion?  Uh, caramelize them!  And leeks too?  Why not?!  =D
This soup recipe is meant to feed approximately 4 people.  You can make it stretch if you serve everyone a smaller portion.  For a small crowd, though, I’d double the recipe.  Plus, leftovers!!  ^_^

Caramelized Leek & Onion Miso Soup

Yield: About 4 servings
Free of: Gluten, Nuts, Sugar


  • 1/2 onion, thinly sliced
  • 3 medium carrots, peeled into ribbons
  • 1/3 large leek, thinly sliced
  • oil for cooking (I used coconut)
  • 4 cups water
  • 4 cups dashi (or vegetable stock of choice; I would recommend mushroom!)
  • salt, to taste
  • 5 Tb white miso
  • 1 Tb tamari/shoyu
  • 1 vegan sandwich 😉


  1. Put your liquid (water & dashi/vegetable broth) either in a pot on the stove over low heat or in a slow cooker set to “low”.  Continue with the rest of the soup while the liquid heats through.
  2. In a large pot, heat oil over medium heat.  Add your onions, leeks and some salt to taste and sautee until they are translucent, about 4 minutes.
  3. Turn the heat down to low and let the vegetables caramelize.  Stir them occasionally for about 12-15 minutes until they are golden brown and fragrant.
  4. Add the carrot ribbons and 1/4 cup water to your pot.  Turn the heat up to medium-low and stir until the carrots soften, about 3 minutes.  This should not take long since the carrots are very thin.
  5. Add the rest of your water and dashi/vegetable broth mixture to the vegetable pot.  Stir everything to incorporate and salt if you need to.
  6. Add the 3 Tb of miso last, mashing it through a strainer to avoid it clumping up in your soup.
  7. Serve right away next to a delicious vegan sandwich!
My sandwich was:

  • homemade gluten-free bread
  • grape heirloom tomatoes
  • sunflower sprouts
  • vegan cheese
  • thinly sliced gala apples
  • reserved caramelized onions from the soup!  P=

One thought on “MoFo Day 26: Caramelized Leek & Onion Miso Soup

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