Miso Soup

Jan 9, 2014

As kids in grade school the topic of favorite foods always came up. Pizza, french fries, and grilled cheese were often favorites. But for me it was always miso soup with sourdough toast. As an adult I prefer steamed bread (this makes it more digestible) or fried mochi. Miso soup can be as simple and fast as boiling water, or elaborate and full of many flavors. The following recipe is a basic recipe that I rely on and enjoy at least a few times a week.


I swap out the vegetables depending on what I have on hand and what is in season. Here in the Northeast, dandelion and nettle greens  in the spring make a wonderful soup. It alkalizes our blood and gives us vital nutrients that we have been missing all winter. Whereas burdock and squash in the winter help keep us warm and give us strength to beat the cold. You can make a thick one pot meal, or a light broth that wets your appetite for the next course of an elaborate dinner.

The variety of miso you use also has a great affect on the soup you end up with. Lighter miso makes a sweeter and lighter soup while a darker miso makes it more hearty and rich.  Each miso has it’s season as well, and mixing miso’s can make a very dynamic broth.

So look outside, see what is growing and put some water on and make some miso soup!


Miso Soup                                                                                                                              Serves 4

  • 4 cups water
  • 1/2 medium sized carrot
  • 1/2 medium sized onion
  • 3 small pieces wakame
  • 1 1/2 to 2 Tbsp (to taste) Rhapsody Sweet White Miso or Red Miso
  • optional: tofu, burdock, parsnip, daikon, celery, squash, yams, ginger, dandelion, nettle, arugula, broccoli, cabbage, kale, skiitake mushroom, cooked rice, lentils, beans, barley, etc)

Place the water in a pot over high heat. Cut the carrots in small matchsticks and slice the onion finely. When the water is boiling add all ingredients to the pot and simmer until the onions are translucent. Dissolve miso in 1/4 cup water. Turn off the heat and add the miso. Garnish with parsley, cilantro, grated ginger, scallions or whatever your favorite garnish might be! Serve hot and Enjoy.

Note: When using many different vegetables, add the vegetables that need longer to cook in the pot first and add the others so that they are all done at the same time.

When in a rush, make some miso broth and bring along in a thermos. Just boil water and add miso!

To reheat the soup warm over a low flame making sure NOT to let it boil.



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