veggie miso soup

A couple weeks ago, I made a huge batch of miso soup. We enjoyed that soup for days – I found myself drinking it out of mugs on cold mornings. Better than coffee, I tell ya.

I have never followed a recipe for miso soup, I generally chop up some broth friendly veggies I have on hand, add some miso and broth… taste… adjust… taste… so it was good for me to finally write down a method I sometimes kinda loosely follow.

I recently had the opportunity to try a gluten free soy sauce, Little Soya. In addition to being gluten free, it is non GMO, contains no MSG, and is packed in single serve fish:

Cute, right? Recyclable and resealable – these cute little fishies are good to go! I have tried so many soy sauce products and Little Soya has a very good flavor – which to me is just as important as a gluten free product. The portability is nice as well – we can take this with us to use anywhere we go!

Want to try this yourself? Little Soya will send six readers their own gluten free soy sauce fish!

veggie miso soup

dairy, egg, and gluten free, vegan

2 tablespoons sesame oil
1/2 pint baby portobello mushrooms, chopped fine
4 1/2 cups vegetable broth (32 ounce box)
1/4 cup miso paste
3 teaspoons soy sauce (approximately 2 Little Soya fish)
1 tablespoon Nori Komi Furikake
3 green onions, chopped 

In large pot, saute mushrooms in sesame oil. When mushrooms soften, add remaining ingredients and simmer over medium-low heat 20 minutes.

Garnish with cheesy jalapeno miso biscuits.

The giveaway – SIX winners, several ways to enter – leave a comment for each:

#1) do you cook with soy sauce often? 

#2) what recipes would you like to see me prepare with soy sauce?

#3) tweet about this giveaway, including a link back to this post (tweet this):

enter to win gluten free soy sauce from @spabettie – SIX winners! –>

#4) follow Little Soya on twitter

#5) like Little Soya on facebook

Enter through midnight Tuesday November 20th. Winners are selected via random number generator and notified via email on Wednesday November 21st. Winners have 72 hours to respond before another winner is chosen.




  1. says

    I love soy sauce, but my daughter is allergic to soy. So we often have to bring our own. We found Coconut Aminos – they are lovely! I am so happy to be making Asian flavors in my kitchen again. Those little fishies are adorable by the way!
    Just found your blog through tasty yummies. What a gold mine!

  2. Emily says

    I usually use Liquid Aminos (because they’re usually naturally gluten free), but I put it in everything! I love making veggie fried quinoa.

  3. Caroline says

    Have you done sushi already? I would love to see you use soy sauce in (or with) some colorful veggie-based sushi rolls.

    Also I’m curious: are the fishies reuseable? They remind me of the containers people use in Bento boxes to store dressings and such. If so that would make them even better!

    • Kristina Sloggett says

      I make sushi all the time, and long ago I shared here, but I definitely could update with another post, I am more creative with sushi now!

      and yes, I think the fish could be reused… they are a sturdy enough plastic. great idea!

        • Kristina Sloggett says

          oh. yeah. didn’t think of that 😉 you could pour the liquid into a bowl, immerse the opening of the fish and push… it might fill up? worth a shot. 😉

  4. says

    and i like to use soy sauce in meat marinades, stir fries, on ramen noodels, in all kinds of soups, and i sometimes make russian dressing with mayo, ketchup, soy sauce and relish.

  5. Shannon C says

    i tend to get rid of my csa vegetables by throwing them together in a stir fry, so i’d say i use it quite frequently

  6. Shannon C says

    i love to see soy sauce snuck into non-asian dishes as a way to add umami flavor… i’d love to see you incorporate this into soups, stews, things like that. :)

  7. says

    I’ve never made miso soup – and yet I have a huge tub of miso in the fridge, what is wrong withe me?!

    I have the same cute little bowls too :)

  8. Kari M says

    I cook with soy sauce all the time, Asian food is my husband’s favorite type of food. We’d have it every night if it was up to him.

    • Kristina Sloggett says

      ha – we go through those ‘Asian food every night’ trends sometimes. making it at home gives you the ability to do that, right? :)

  9. Hannah-lyz says

    I love love love soy sauce! I use it every day! On salads at breakfast, in soups, salsas, sauces, stir fries, pasta dishes, on rice… needless to say I’m a bit of an addict! A favourite is to crush some garlic, mix it with olive oil, balsamic vinegar, lots of soy sauce and black pepper, and use it to dress salads (or dip bread in.. you know you want to…)
    Love these little fishies! So cute!

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