Miso Soup with Bacon and Veggies

A savory version of a Japanese classic.


2 Servings

  • 6 brown mushrooms
  • 2 ounces carrot
  • 3½ ounces cauliflower
  • 2 ounces thin-sliced bacon
  • 1 tablespoon sesame oil
  • 1¾ cups water
  • 1 packet Kayanoya Original Dashi Stock Powder
  • 1 tablespoon blended miso
  • Preferred amount of green onion


  1. Cut mushrooms, carrot, cauliflower, and bacon into bite-size pieces.
  2. Put sesame oil in a pan and stir-fry the bacon. When aroma is full, add vegetables and stir-fry for 2 minutes.
  3. Add water and packet of dashi. Bring to boil, turn heat to medium and simmer for 2-3 minutes. Remove dashi packet, turn heat to low and simmer until all vegetables are cooked.
  4. Turn off heat and add blended miso. Chop green onion and sprinkle on top.

Used in this Recipe