Mighty Miso Soup

Prep Time

5 min

Cooking Time

7 min




4-5 cups spring water

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

1-2 cups thinly sliced vegetables of your choice (carrots, celery, broccoli, fresh shiitake mushrooms, -sweet potatoes, spinach)

2-3 Tsp. organic miso paste (found in the supermarket fridge)

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 20 minutes.

Add cubed tofu 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.