Miso Soup

miso soup

Miso Soup

A wonderful miso soup to enjoy on a chilly winter day. It's even a great breakfast meal.


  • 4-5 cups water

  • 1-2 inch strip of wakame, rinsed and soaked 5 minutes in 1 cup of water, until softened

  • 1 cup thinly sliced diakon radish

  • 2 cups leafy greens (kale, dandelion or collards)

  • 2-3 teaspoons barley miso

  • 2 scallions, finely chopped


  • Chop soaked wakame.

  • Discard soak water or use on houseplants for the minerals.

  • Place water and wakame in a soup pot and bring to a boil.

  • Add diakon first and simmer gently for 5 minutes or until tender.

  • Add leafy vegetables and simmer for 2-3 minutes.

  • Remove about 1/2 cup of liquid from pot and dissolve miso into it.

  • Return it to the pot.

  • Reduce heat to very low; do not boil or simmer miso broth.

  • Allow soup to cook 2-3 minutes.

  • Garnish with scallions and serve.

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