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Magical Miso Soup


Magical miso soup is easy to make, full of nutritional benefits and naturally immune-boosting, thanks to shiitake mushrooms, butternut squash, carrots, and leafy greens in a vegetable-seaweed broth.


  • 2-inch piece wakame, soaked 10 minutes & drained 
  • 3 dried shiitake mushrooms, soaked in just enough cold water to cover, then drained (SAVE SOAK WATER)
  • 3 cups vegetable broth or water
  • ¼ cup thinly sliced radishes (half moons)
  • ¼ cup diced butternut squash
  • ¼ cup sliced carrots
  • ½ cup leafy greens, finely sliced (choose from kale, arugula, watercress, etc.)
  • 3 - 4 tablespoons sweet white miso (or chickpea miso for gluten-free)
  • Garnish: 2 tablespoons thinly sliced scallions


  1. Finely chop the wakame and shiitake mushrooms, reserving the shiitake soaking water.  In a medium saucepan, bring the shiitake soaking water plus 3 cups vegetable broth or water to a boil uncovered over medium high heat.  Add the wakame, shiitake mushrooms, radish and carrots. Cover and simmer for 5 minutes.
  2. Separately, in a small bowl, dilute the miso with a few spoonfuls of the hot broth and blend until smooth.  Add the greens to broth. Simmer for a few more minutes. Serve soup in individual bowls garnished with scallions. 
  3. Stir in about 1 tablespoon of miso per bowl before serving. Make sure it gets diluted. They make special strainers for this purpose or you could stir it in just a little of the soup broth and then add that to each bowl.


  • Grate a 1” piece of fresh ginger root and squeeze a few drops of juice into soup at the end of cooking.  
  • Occasionally add small cubes of fresh tofu or pan toasted mochi.
  • Occasionally add ½ cup of leftover beans, grains, or cooked noodles to soup.