Description

This savory, deeply complex soup brings together foundational aromatics, a homemade umami-rich broth, and subtle finishing touches to deliver spoonful after spoonful of rich, unforgettable flavor.

Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 celery stalks, chopped

2 carrots, chopped

3 garlic cloves, minced

1 teaspoon tomato paste

1 tablespoon miso paste

1 teaspoon soy sauce

4 cups homemade or high-quality vegetable broth

1 dried shiitake mushroom (or 1 tsp mushroom powder)

1 bay leaf

½ teaspoon smoked paprika

Salt and pepper, to taste

1 teaspoon apple cider vinegar or lemon juice (to finish)

Fresh parsley or chives, for garnish

Optional: 1 tablespoon butter or crème fraîche for richness

Instructions

Heat olive oil in a soup pot over medium heat. Add onion, celery, and carrot. Sauté for 7–10 minutes until softened.
Stir in garlic, tomato paste, and smoked paprika; cook for 1–2 minutes until fragrant.
Add miso paste and soy sauce, stirring to combine.
Pour in the broth, add the dried shiitake mushroom and bay leaf. Bring to a simmer.
Simmer uncovered for 25–30 minutes, allowing flavors to meld.
Remove shiitake mushroom and bay leaf. Season with salt and pepper to taste.
Add apple cider vinegar or lemon juice just before serving.
Optional: Stir in butter or crème fraîche for added richness.
Serve hot, garnished with fresh herbs.

Notes

Add a Parmesan rind during simmering for extra depth.

For a heartier version, add cooked lentils, rice, or orzo.

Swap miso for anchovy paste (non-vegetarian) or nutritional yeast for vegan umami.

This soup freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Simmering
Cuisine: Fusion

Nutrition

Serving Size: 1 ½ cups
Calories: 160 kcal
Sugar: 5g
Sodium: 620mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 4g
Cholesterol: 5mg

Keywords: umami soup recipe, secret ingredient broth, miso soup, flavorful vegetable soup, easy soup with depth