Miso soup

Miso soup is made of miso, special broth, seaweed and vegetables. For centuries, miso was used in the Far East as a remedy for a number of health problems, including cancer, poor digestion or acidic conditions. Modern scientific studies had confirmed this reputation of miso as one of the nature's most powerful healing foods. Due it's unique double-fermentation process and a mix of ingredients, miso soup is not only a tasty meal, but also a healing agent.


Ultimate miso soup

From "The miso book" by John and Jen Belleme, the country's leading authorities on the subject of miso.

The ingredients in this soup work together to enchance miso's medicinal benefits. Add miso at the end and don't let it boil to preserve most of it's nutritional value.

miso soup picture
  • 6 cups Kombu-Shiitake stock
  • 1 medium onion, thinly sliced in half-moons
  • 4 shiitake cups, thinly sliced
  • 2 medium carrots, thinly sliced on the diagonal
  • 1 and a half cup chopped kale
  • 8 ounces fresh tofu, cut into 1/2-inch cubes
  • 4 tablespoons Hatcho miso (or any other dark soybean miso)

  1. Combine the stock, onion and shiitake in a 3-quart pot and bring to boil. Reduce the heat to low and simmer 5 minutes.
  2. Add the carrots and kale and simmer 8 to 10 minutes more, or until kale is tender.
  3. Dissolve miso in some of the broth and add to the soup. Remove from heat and steep a minute before serving.


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