Mighty Miso Soup

This is a healthy sea vegetable soup.  The vegetables can be varied according to your taste or vegetable availability.

Miso Soup caption_5396

Prep time: 10 minutes

Cooking time: 15 minutes

Servings: 4



4 – 5 cups water

1 – 2 inch strip wakame, rinsed and soaked 5 minutes in 1 cup water until softened OR 1 Tbsp Sea Veg Blend

1 – 2 cups thinly slice vegetables of your choice (see notes below)

2 – 3 tsp gluten free miso

2 green onions or scallions, finely chopped



  • If using wakame: Chop soaked wakame. Discard soaking water or use on houseplants for a boost of minerals
  • Place water and wakame (OR Sea Veg Blend) in a soup pot and bring to a boil.
  • Add root vegetables 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 green onions or scallions and serve


Any combination of vegetables can be used in miso soup. Her are some classic combinations:

  • onion-daikon: cleansing
  • onion-carrot-shiitake mushroom-kale: mildly sweet
  • onion-winter squash-cabbage: great in wintertime
  • leek-corn-broccoli: great in summertime


  • Add soaked grains at the start of making the soup. They will become nice and soft.
  •  Add a tablespoon of uncooked quinoa or milet at the beginning and let it cook with the vegetables for 20 minutes
  •  Add cubed tofu towad the end
  • Add bean sprouts toward the end
  •  Season with 1/2 teaspoon ginger juice for an interesting twist
  • If using dry shiitake mushrooms, let them soak for 20 minutes, slice and add at the beginning.


From the Institute for Integrative Nutrition