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Basic Miso Soup

½ cup wakame or kombu, soaked 
2-3 tbs. miso 
1 ½ cups chopped vegetables 
4 cups water 
1 tsp. sesame oil 

1. In large, deep saucepan saute-seaweed and vegetables. 
2. Add water and bring to a scald. 
3. Reduce heat to low and simmer covered for 15 minutes. 
4. Dissolve miso in a little broth, return to soup. 
5. Bring soup back to scald and remove from heat. 

Garnish with chopped scallions and or lemon. 
Serves 4-6 

Vegetable Ideas 
Daikon, leeks, onion, burdock root, mushrooms, turnips, carrots, cabbage, greens, sweet potatoes, bean sprouts, tofu, sea weeds 

From: Healing with Whole Foods by Paul Pitchford 

Per cup (287g): 43 Calories, 1.8g fat, 0.3g sat fat, 5.4g carbohydrate, 2.6g protein, 2.4g fiber, 31mg calcium, 0.8mg iron, 12 mg vitamin C, 432mg sodium