Recipe of the Month: 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 20 minutes.
  • 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.