Recipe:Mighty Miso Soup

Recipe: Mighty Miso Soup

(This recipe appeared in the January, 2011 issue of A Healthy You).

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. Discard soaking water or use on houseplants for boost of minerals.
  2. Place water and wakame in a soup pot and bring to a boil.
  3. Add root vegetables first and simmer gently for 5 minutes or until tender.
  4. Add leafy vegetables and simmer for 2-3 minutes.
  5. Remove about 1/2 cup of liquid from pot and dissolve miso into it.
  6. 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.


  • 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.
  • Add bean sprouts toward the end.


  • 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
  • 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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