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Miso Sea Vegetable Soup


This is a classic soup in any healthy home. Misois a complete protein and an aid to digestion. It is made in a wide variety of colors and flavors. The darker the miso is, the heartier, richer, and more suitable it is to cold weather. Light, white, and yellow miso are mellower, less salty, and less pronounced in recipes. Sea vegetables are a wonderful source of minerals and vitamins. This is a base recipe, so you may be creative. However, never boil miso, which destroys the delicate enzymes and protein.


4 C pure water
1/3 C miso
3 green onions, chopped
½ C wakame seaweed, torn into pieces
½ block tofu, or tempeh, cut into 1-inch cubes
wheat-free tamari or soy sauce, to taste
Optional: thinly-sliced carrots, torn bits of kale, cauliflower or other seasonal vegetables.


Bring water to a slow simmer and add seaweed and tofu/tempeh. Allow to simmer at least 10 minutes. Reduce heat to low and add the onions. You may add other vegetables and adjust the cooking time. Put a little of the miso in a bowl, and add some cool water and broth to make a paste. Stir until miso is well dissolved, and add to the pot to heat for just a few minutes at the end of cooking. To serve, put the tofu/tempeh cubes and veggies in bowls, and cover with hot miso broth.