Miso Soup

Life energy in a small bowl

relieving fatigue

regulating digestive and intestinal functions

protecting against gastric ulcers

decreasing cholesterol and blood pressure levels

preventing inflammation

lowering risk for diseases associated with lifestyle factors, like cancers and endometriosis.

Miso contains a good amount of vitamins, minerals and beneficial plant compounds. 28 grams generally provides you with:

  • Calories: 56
  • Carbs: 7 grams
  • Fat: 2 grams
  • Protein: 3 grams
  • Sodium: 43% of the RDI
  • Manganese: 12% of the RDI
  • Vitamin K: 10% of the RDI
  • Copper: 6% of the RDI
  • Zinc: 5% of the RDI


  • 6 cups Dashi
  • 1 small onion
  • 1 carrot

The next 4 ingredients should be added in a few mins before its ready. They don't need a lot to cook.


  • 1/2 cup dried wakame (a type of seaweed)
  • 1/4 cup thinly sliced scallion greens
  • 2 bock choi - yogis choice if you slice it into 2cm pieces or cut it half
  • 1/4 cup shiro miso (white fermented-soybean paste)



Prepare wakame:

Combine wakame with warm water and let stand 15 minutes, or until reconstituted. Drain in a sieve.

Make soup:

Stir together miso, carrot, onion and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.



  1. Homemade vegetarian Dashi stock made from kombu (kelp). It has a more gentle flavor than Awase Dashi.
  2. Buy miso that’s been fermented at least 180 days.

          Only buy certified organic miso (no GmOs) that’s been refrigerated

           If making your own, only use organic, non- GMO soybeans or legumes


Enjoy :)


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