Miso Soup

23 Nov

Erin and her healthy Buddhist ways have been pressuring me to make a miso soup for some time. Miso is a traditional Japanese seasoning, produced by fermenting rice, barley and/or soybeans, with salt and the filamentous fungus kôjikinn. I think I was probably scared of miso because I knew you couldn’t boil it or reheat it or it would lose its nutritional value so because of that, it seemed scary. But scary it’s not- easy it is!

Turns out miso is delicious, just like any other broth. It’s one of those soups where you can add whatever into it. Besides what is in the recipe below, I also included spinach, chick peas, and shiitake mushrooms. I realized I love wakeme too.  Seaweed, it’s like spinach from under the sea!

This soup was delicious and made me excited about making soups again. I was in a bit of a soup lull, truth be told. But now I want to explore soups from Japan! Land of mystery and Hello Kitty.

As Erin pointed out feigning for blog attention, “And if I didn’t mention before, miso soup is popular for breakfast in rural parts of Japan, because it’s such a healthy/invigorating start to the day….

Soup, it’s not just for dinner.”

Well played, Erin.

Miso soup for everyone, enjoy!

Miso Soup

This is a classic miso soup, so healing, soothing, and delicious! Enjoy it at any time of day and know you are strengthening your immunity as you are satisfying your taste buds. Serves 4.

  • 5 cups water 1 inch strip dry wakame, rinsed and soaked
  • ¼ cup yellow onion, thinly sliced
  • ¼ cup carrot, sliced thinly
  • 2 Tablespoons broccoli flowerettes, cut into bite-sized pieces
  • 1 Tablespoon plus 2 teaspoons chickpea miso, sweet miso, or barley miso, to taste
  • 1 Tablespoon fresh parsley, minced


  • In a pot, place water and heat. Slice the wakame into small pieces and add to the water. Bring to boil.
  • Add the onion and carrot, reduce heat and simmer 3 minutes.
  • Add the broccoli and simmer one minute. I like to saute the veggies in a little olive oil and dash of toasted sesame oil first. Shitake mushrooms really boost the nutritional benefits.
  • In a small bowl, place the miso; dissolve thoroughly with a small amount of warm soup stock. Reduce the heat to low and stop boiling.
  • Add the miso, gently stir, and let simmer for three minutes. Serve in soup bowls garnished with raw fresh parsley. Eat warm.
  • NOTE: Its important to never boil miso or reheat miso because it looses its nutritional properties. There are endless variations of miso and of miso soup. Numerous vegetables can be substituted and enjoyed.

2 Responses to “Miso Soup”

  1. Toni November 23, 2010 at 4:19 pm #

    This looks like a good one for me!!!

  2. Jennifer December 9, 2010 at 7:19 pm #

    Hi Mary! Found your blog via the stalker ways of Gmail chat-friends, or whatever that’s called. For Asian soups, I can share a yummy radish/bean sprout soup recipe with anchovy broth… you can easily leave out the anchovies to make it veg-friendly.

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