Miso soup

(2/3 servings)


  • 2 c water
  • 1 tsp ginger juice/ finely chopped ginger
  • 1 1/2 tsp miso paste diluted in 20ml water
  • 1/2 tsp wakame


  1. Bring water with ginger to a boil, reduce to simmer immediately, stir in miso paste and add wakame.
  2. Let simmer for 3 min.

A variation of vegetables can be added to miso soup, diced carrots, daikon, onion,
cauliflower, broccoli, cabbage.

(Just take into consideration cooking times of each vegetable when adding to water to cook as not to overcook it. Broccoli can become very unpleasantly looking and bitter if cooked for more than a minute.)

Miso soup can be enjoyed anytime of the day. My favorite time for it is breakfast. ~Mika