• Miwa

Miso cauliflower soup / vegan friendly


Who is cauliflower lover???

How do you cook it with??

Cauliflower + Miso + milk

These three combination can be another go-to recipe on your list!

When you make a soup, it becomes very creamy and thick, but you can still taste the flavor of cauliflower.

This dish can be enjoyed both cold and hot. plus it’s easily modified into vegan!

In Japan, it’s getting very hot and humid, so I enjoyed as cold soup together with edamame risotto.

With the leftovers, I made a pasta by adding some cheese, chicken and broccoli.

It’s just like a creamy pasta which my kids love, but load of hidden veggies into soup!

I feel YES!! when my kids finish everything without realizing sneaked veggies.haha



<Yield> 5-6 servings

<Prep time> 5mins

<Cook time> 15mins


1 small cauliflower ( 550g)

1 onion

Enoki mushroom(200g) / any other mushroom

500cc of soy milk/ any kind of milk

1 bullion cube

100cc of rice wine without MSG and salt / white wine


1 tsp-1tbsp of white miso / yellow miso without MSG

(NO red miso for this recipe)

1 ½ tbsp of olive oil

<Optional toppings>

any fresh herb / basil , parsley

black pepper



1: Chop onion , enoki mushroom, and cauliflower into small pieces.

Heat the olive oil on high heat, add vegetables and 1 tsp of salt. Stir them vigorously.

2 :Splash rice wine and keep string it until the vegetable are wilt. Drizzle 1 tbsp of water a couple times to prevent from burning if it's needed.

3: Puree them with immersion blender and add milk and bouillon cube. Add miso paste and dissolve it completely. Adjust the taste by adding salt or water to dilute it.

Refrigerate it if you want it to be cold. Serve on your bowl and sprinkle some black pepper and drizzle some olive oil. Ready to be enjoyed♡

<Miwa’s tips>

・It's easy to get burnt at the beginning so you want to stir it periodically until you add the liquid.

・Depending on which bouillon cube you are using, the sodium content is different. Please adjust your taste as a finishing touch.

・The sodium percentage of miso paste varies from 5% to 15%. I’m using 6% one. So I added 1 tbsp to mine, but you want to control how much you are adding between 1tsp -1tbsp. If your miso paste is salty, you want to add 1tsp only. Please dissolve miso paste in the ladle first before you mix into the soup otherwise you will have a lamp in the soup.

<Recommended side dish>

Tender teriyaki chicken wings

Omelette with tomato rice

<Storage time>

Store it in a air-tight container in the fridge for 4days.

Hungry more??

#cauliflower #cauliflowersoup #miso #souprecipe #summersoup #japanesecooking #japanesefoodrecipes #miwasjapanesecookingclass