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This savory soup boosts immune function and is an excellent source of up to 120 probiotic strains. Light and salty, it works well as a first course for a meal. Yellow miso is sweet and creamy, while red miso is stronger and saltier— select which one you prefer. Seaweed sheets come in a variety of types and sizes so choose what is convenient for you.

This recipe is adapted from The better Brain Solution, now available in paperback, here.

Prep Time: 15 Minutes

Serves: 2


3 cups filtered water

1 cup shiitake mushrooms, sliced into bite-size slivers

2 medium garlic cloves, crushed and minced

One 4 × 4- inch seaweed sheet (such as kombu, wakame, or nori), cut into small strips or squares

¼ pound organic silken tofu, cut into ½- inch cubes

2 medium green onions, diced

2 tablespoons red or yellow miso paste


Bring the water and shiitake mushrooms to a boil in a saucepan. Reduce the heat to a simmer.

Add the garlic, seaweed, tofu, and green onions, and simmer for 5 to 7 minutes, until the mushrooms are tender.

Place the miso paste in a small bowl and set aside. When the simmering is complete, with a ladle remove ¼ cup of liquid from the saucepan and whisk with the miso paste to fully dissolve.

Return the miso mixture to the saucepan, stir well, turn off the heat, and serve.


Steven Masley, MD

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