The best Miso Soup Recipe in the World – well I think so ;- )


In this post we look at how to make the most delicious, simple to prepare, Miso Soup – this hearty twist on the traditional macrobiotic recipe is perfect for a healthy meal in a hurry, just incase your yoga posture practice goes on a little longer than expected, it is super warming and nourishing.  The ingredients for this soup are incredibly supportive of a healthy diet, not only does it include plenty of fresh veg but it also contains the many healthy benefits of using Miso.  Miso is made from unpasturised, fermented, whole soya bean puree.  Miso soup can also be a nice thing to have at breakfast time as it is easily digested and helps to balance blood sugar levels.

Shopping List
Onion – chopped
Carrots – chopped
Fresh Ginger – finely chopped or grated
Sprouting Broccoli – chopped
Daikon – grated (sometimes know as Mooli, it’s not essential if you can’t find it anywhere)
Miso Paste (I used brown rice miso in this recipe)
Coconut Oll
Toasted Sesame Oil

Finely chop the onions and ginger and in a saucepan (with a lid) sauté in a little coconut oil until the onions are soft and translucent.  Then add water and stir in the bouillon and carrots and simmer for 10-20 mins.  Leaving the heat low, add the broccoli and daikon and as soon as the water begins to simmer again turn off the heat, this will leave your veg fresh and crisp – if you like your veg really crisp then you could even turn off the heat just before you add the broccoli and daikon so that they are raw but warmed.  Leave the soup to cool for a minute or so before adding the miso, this will ensure the healthy bacteria within the miso will be preserved (if you cook miso at a high heat these beautiful little bacteria will be lost)  I like plenty of flavour so I use a quite a lot of miso, start with a spoonful and taste, you can always add more – you may want to use a little sea salt but remember, the miso has quite a salty flavour so go easy.  I also find it easy to mix the miso paste with a little of the soup liquid in a separate bowl before adding to the soup as it prevents lumps.

Once you have the taste that you like, for just a little extra extravagant indulgence, add a few of drops of toasted sesame oil.

You could also include seaweed in this soup – I usually add wakame, cut into very small pieces and added with the water.

4 thoughts on “The best Miso Soup Recipe in the World – well I think so ;- )

  1. I made this today – and do you know, I have to agree, it was actually the best miso soup i’d ever tasted!
    Thank you very much for this recipe, I shall be using it often.

    • Hi Vensa
      Im hoping to inspire people to create their own recipes to their own taste by not giving amounts – if you like leeks put a whole heap of leeks in, if you like ginger add lots of ginger etc
      This is how I learnt, by tasting and adding where needed.
      But if it helps to get you started…. I used a whole onion (but a whole leek would also be nice if you prefer), two large carrots, about 2cm ginger, 6 heads of broc, half a daikon, I used 1/2 teaspoon of Bouillon and a 2 dessert spoons of miso (I like miso) then a large drizzle of toasted sesame oil.
      I would recommend you start with a small spoon of miso and then taste – you can always add more if needed.
      This fed 2 people and I had a little left over for the following day, I always wish I had made more though because its seriously good!
      hope this helps xx

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