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Entrees/ Recipes/ Vegetarian Recipes

Cheese Tortellini and Miso Soup

If you haven’t tried miso, I hope that after reading my little recipe you will buy it. It’s primarily a fermented soy bean paste commonly used as a condiment in Japan, but now it’s used everywhere, and—in addition—may have a favorable influence on health. It’s quite tasty and is in itself a satisfying meal. If you hesitate to dip in to the pot of miso, rest assured. Miso is unbeatable at giving delicious flavor to a marinade or vinaigrette. And you will find a thousand more uses!

Prep time: 15 minutes

Cooking time: 25 to 30 minutes

Servings: 6


  • 8 cups vegetable broth
  • 1 tablespoon grated fresh ginger
  • Juice of half a lime
  • 2 cloves of garlic in thin slices
  • ¼ cup miso
  • ¼ cup soy sauce
  • 1 diced onion
  • 1 crushed garlic clove
  • 1 diced red pepper
  • 2 cups of cheese tortellini
  • ¼ cup fresh coriander


  1. Pour broth into a large saucepan, add ginger, garlic, 1/4 cup soy sauce, miso, and lime juice. Bring to a boil. Continue cooking for 20 minutes.
  2. Meanwhile, pour the oil into a frying pan. Once the oil is hot, add the onions and fry for 5 minutes, stirring occasionally. Add garlic and the diced peppers, and cook 3 to 5 more minutes. Remove from the heat source and leave on standby.
  3. Add the Tortellini to the broth, and cook according to the manufacturer’s instructions.
  4. Sprinkle with coriander, and serve immediately.

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