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Mighty Miso Soup

Prep Time: 5-10 minutes; Cooking Time: 10-15 minutes; Yield: 4-5 servings


4-5 cups spring water

1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water until softened

1-2 cups thinly sliced vegetables of your choice (see notes)

2-3 teaspoons barley miso

2 scallions, finely chopped


  1. Chop soaked wakame.

  2. Discard soaking water or use on houseplants for a boost of minerals.

  3. Place water and wakame in a soup pot and bring to a boil.

  4. Add root vegetables first and simmer gently for 5 minutes or until tender.

  5. Add leafy vegetables and simmer for 2-3 minutes.

  6. Remove about 1/2 cup of liquid from pot and dissolve miso into it. Return it to the pot.

  7. Reduce heat to very low; do not boil or simmer miso broth.

  8. Allow soup to cook 2-3 minutes.

  9. Garnish with scallions and serve.


Any combination of vegetables can be used in miso soup. Here are some classic combinations:

  •  onion-daikon: cleansing

  •  onion-carrot-shiitake mushroom-kale: mildly sweet

  •  onion-winter squash-cabbage: great in wintertime

  •  leek-corn-broccoli: great in summertime


  •  Add cooked grains at the start of making the soup. They will become nice and soft.

  •  Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with vegetables for 20minutes.

  •  Add cubed tofu toward the end.

  •  Add bean sprouts toward the end.

  •  Season with 1/2 teaspoon ginger juice for an interesting twist.

  •  If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.

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