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
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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Steven Masley, MD
Will you recommend a miso paste & seaweed sheets? I’m not familiar with this items at all but would love to try this soup. Thank you.
Hi cindy, just passing by. He did list kombu, wakami and nori. The nori sheet is what you see wrapped around sushi. I find it a little fishy. I do use the wakami and kombu. They are dried seaweed. They are dried. Seaweed has a lot of nutrients! The flavor is mild. You take a scissor and cut off a piece. Once put in liquid it expands a lot! I would start off with maybe a thumb size. Place it in some broth and cook till its the texture you like. Take a sip, if you want it stronger just add more. You can add this to anything and you will get much benefit. There are cookbooks on seaweed, really! Try your library or used books at amazon. I buy atlantic brands. I hope you enjoy your miso soup. There are white, red, brown misos. White i believe is not aged and mild. I have used the red and brown and they have a nice flavor. Again, start off with a small amount, if you like but want stronger just add more. Its a fermented product so you just need to heat it. Miso soup is a very healthy habit. I have seen receipes where a teaspoon full is just mixed into some stir fried veg. Dont be afraid to experiment. Enjoy