Vegan Miso Soup

Makes 4 servings

  • 4 cups of water
  • 1, 4 inch piece of Kombu
  • 3 dried shiitake mushrooms
  • 4 tablespoons of organic miso paste
  • 2-3 teaspoons of wakame seaweed
  • 3 scallions, sliced
  • small cubes of soft tofu (optional)

Add water, kombu, and dried shiitake mushrooms to a medium pot and soak for 15 minutes.

Remove shiitake mushrooms, cut off and discard the stems, and thinly slice their caps before returning them to the water.

Bring water, kombu, and shiitake mushrooms to a simmer for 15 minutes. DO NOT ALLOW TO BOIL.

After 15 minutes remove from heat and discard kombu, and shiitake mushrooms. The remaining water is now your basic Dahsi broth.

Remove from heat and add 4-5 tablespoons of organic miso paste to the water and stir until blended evenly.

Add 2-3 teaspoons of dried wakame seaweed and stir.

Sprinkle in scallions

(If desired, add small cubes of tofu)

Serve in Small soup bowls.

So, what's it good for?

Miso paste is a fermented food traditionally made from soy beans, sea salt, and koji. It contains powerful probiotics, enzymes, and virtually all of the essential amino acids. Miso, a staple in the Japanese diet, is consumed multiple times a day: as breakfast, before meals, and in times of illness. Miso not only provides plant based protein, but also supports healthy digestion, regularity, immune system function, and detoxification.

Wakame, a sea plant, is a great source of iodine, an essential nutrient that supports thyroid functions. Wakame also provides the body with readily digestible plant based calcium and magnesium.

Shiitake mushrooms have been studied for their anti-cancer properties, antioxidants, and immune boosting effects.

Miso soup is a traditional Japanese recipe that has many different variations. The recipe I have provided here is the simplest (and in my opinion, best!) miso soup you will ever make. I hope you enjoy it as much as I do.

Love and health,

Morgan Kelley