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Miso Soup 101

Serves 4


  • 1 medium onion, sliced in half moons
  • 1 cup chopped kale, collard greens, watercress, or other seasonal greens
  • 1 carrot, cut into thin rounds
  • 1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)
  • 1 quart water
  • 3-4 tablespoons of light or dark miso
  • Chopped scallion or parsley for garnish


  1. Place water, carrot, onion, and wakame in 2-quart saucepan and bring to boil over high flame. Reduce flame to medium and simmer for 10 minutes with lid on.
  2. Add greens and simmer with lid off until tender.
  3. In a small bowl blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Garnish and serve.