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  • 1 large yellow onion, diced
  • 1 shallot, diced
  • 3 large carrots, diced
  • 3 celery stalks, diced
  • 2-3 parsnips, diced
  • 4 cloves garlic, minced
  • 4-6 sprigs fresh dill, chopped
  • 4-6 ¬†parsley sprigs fresh parsley, chopped
  • 6 cups Pacific low salt broth
  • Sea salt and pepper to taste (less salt if using miso)
  • Optional: Cook separately Lotus Foods Millet & Brown Rice Ramen Noodles
  • Optional: Add 1 TBSP Mellow White or Sweet White Miso to bowls when serving


  1. Saute the onions, carrots, parsnip and celery in a large soup pot for 7 to 8 minutes, until the onions are browned and start to turn translucent.
  2. Add the garlic, dill, and parsley and cook another minute. Add broth.
  3. Turn the heat to medium, cover the pot, and let it simmer for 25-30 minutes (until veggies are soft, but not mushy).
  4. Season with salt and pepper.
  5. Add miso, if using, and mix thoroughly with a ladle of soup broth at the bottom of each bowl before adding the rest of the soup.
  6. Add noodles to bowls when serving.