How to make it

  • Bring the 6 cups of water to a boil
  • Turn heat down to simmer and add the Kombu. Let the Kombu soak for about 5 or 6 minutes.
  • Remove the Kombu and cut it into small bite size pieces and return to soup pot.
  • Next, add the Miso and stir until the Miso is blended into the water and there are no lumps.
  • Slice the onion and reserve the sliced green tops in a bowl to use as garnish.
  • Add the tofu, mushrooms, add the "white" part of the onion, shaved carrots and chard or spinach leaf strips.
  • Allow this soup to simmer for about 5-10 minutes. Turn off the heat and let it sit for another 10 to 15 minutes.
  • NEVER let it boil. This ruins the flavor and the miso. Miso should never be boiled as it kills the enzymes which have digestive benefit.
  • To retain the color of the greens add them in the last 5 minutes of simmering.
  • Try adding fresh dandelion greens, they are great for this soup.
  • Serve immediately and garnish with the sliced green onion tops. Allow those who wish to add additional flavor add a few drops of tamari or soy.
  • Also, a couple of drops of lemon juice from fresh lemons is an interesting addition.
  • NOTE: I like to add the Miso last after all the veges are cooked to my satisfaction. (About 10 minutes) This way the healthful properties of the Miso are not cooked away. This soup is still never boiled and I like the veges a little underdone and crunchy and colorful. : )

Reviews & Comments 14

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  • noeismet 10 years ago
    I cooked it with Brown rice Miso, taste nice, but the look isn't the most appealing.
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    " It was excellent "
    nadaism ate it and said...
    Seaweed and mushrooms on my shopping list and your soup for lunch is ready - yummmy.
    Cheerfully !!!!!5
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  • jamesj 10 years ago
    hi, see you have a miso soup, great stuff.
    spinach miso is my favourite.
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  • merlin 12 years ago
    Thank you. I feel better already.
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  • httpmom 12 years ago
    A family favorite and a very good recipe!
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  • sogg 12 years ago
    This looks like my whole family will like it. Iwill make it soon.Thanks for sharing.
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  • kawa11desho 12 years ago
    Sounds tasty! Bookmarked it!

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  • rukiamich 12 years ago
    waa.. I'll defintely try this.. thanks for posting this and the detailed steps.. I've been searching for so long..
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    " It was good "
    mystic_river1 ate it and said...
    Made this again and added grated ginger..I liked it but may not be to everyone's taste. Soo yummy!
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    " It was excellent "
    smokensunshine ate it and said...
    The tip on how to cut the leafy greens is awesome and vital. It's amazing how the simplest concepts can evade me...but anyways, thanks for including that uber-important detail!
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  • fortuna 13 years ago
    Hi Khursten! Thanks for visiting. It is actually best and I believe more nutritional to add the miso last after the heat is off and just stir it in until it dissolves.
    More nutritionally beneficial even than this, I believe, is to make no cook recipes using miso, such as salad dressings, using it in sandwich spreads, stirring a little into warm cooked noodles, etc. This way the enzymatic benefits are not destroyed by heat.
    Miso is like fine wine and other products that go through a delicate fermentation stage.
    I think that too high a heat, i.e. boiling destroys some of if not all the enzymatic qualities. However, I believe that this may not be the case with lower heat.
    Anyone, who has more info on this, I would love to hear from you!
    Thanks again, Fortuna
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  • khursten 13 years ago
    I love the tip on not making it boil. I honestly didn't know that! Thanks! Much love.
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  • fortuna 13 years ago
    HI Marriage,
    Thanks so much for taking a look. It is wonderfully simple and I hope you enjoy it. Hope you visit again, Fortuna
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  • marriage 13 years ago
    This recipe looks very do-able for me, it's also a good one for my boys, I'll be trying this soon. Thank you .
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