Miso Seaweed Broth with Mushrooms and Carrots

Miso Seaweed Broth with Mushrooms and Carrots

Slowly fermented into a thick and robust paste, soybean miso added to soups is an almost ideal protein for tender tummies. And gently cooked seaweed, carrots and fresh beet green tops combine to make a vitamin and mineral packed broth that's as nourishing and easy to go down as it is fast and simple to prepare.

Miso Seaweed Broth with Mushrooms and CarrotsMiso Seaweed Broth with Mushrooms and Carrots
Recipe by
Cuisine: Japanese
Published on October 22, 2009

Simple and healthy Asian-style miso and seaweed soup with mushrooms, ginger, carrots and leafy greens

Preparation: 20 minutes
Cooking time: 25 minutes

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  • 4 to 5 strips dried wakame seaweed
  • 4 cups water
  • 2 cups vegetable stock
  • 6 oz (170 g) white, brown or shiitake mushrooms, sliced
  • 1-inch piece fresh ginger, minced
  • 2 tablespoons dulse seaweed, crumbled or cut into small pieces
  • 2 tablespoons dark miso (akamiso)
  • 1 teaspoon tamari (soy) sauce, or to taste
  • 4 carrots, grated or julienned
  • 1 bunch fresh beet green tops, spinach or kale, trimmed and coarsely chopped
  • In a small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain, while reserving the soaking liquid. Chop the seaweed into 1 to 2 inch pieces.

  • Bring the reserved soaking liquid, water and vegetable stock to a boil in a large saucepan or soup pot with the mushrooms and ginger. Add the dulse, reduce the heat to medium-low, and simmer for 20 minutes.

  • Meanwhile, place the miso in a small bowl with a few tablespoons of warm water and mix with a fork until the miso is dissolved.

  • Stir the miso into the soup and season with tamari sauce as desired. Add the wakame, carrots and beet greens, spinach or kale, and simmer for 3 to 5 minutes or until the greens are slightly wilted.

  • Remove from heat and serve hot or warm.

Makes 4 to 6 servings

Miso Seaweed Broth with Mushrooms and Carrots

If you liked this recipe you may also enjoy:
Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms
Mushroom, Miso and Seaweed Soup
Miso Soup with Wild Mushrooms

On the top of the reading stack: The Pianist: The Extraordinary True Story of One Man's Survival in Warsaw, 1939-1945 by Wladyslaw Szpilman

Audio accompaniment: Copia by Eluvium


Priya Suresh said...

Delicious!love the colour..

Anh said...

Miso for me is a magical ingredient. We go through 1kg bag per month on average!

Love your soup by the way.

Astra Libris said...

Such an incredible, nourishing, comforting soup... So perfect... I love the balance and harmony of textures and flavors.

Spice Rack said...

Yum! I like to use shiitake mushrooms.

Ivy said...

Some ingredients are new to me in this recipe but I love anything with mushrooms.

Jacqueline Meldrum said...

Mmmmmm, lovely! Now pass me some bread to dunk in, quick!

Anonymous said...

I have ever tasted miso before. Good recipe to get started :)

Gattina Cheung said...

I don't have tender tummy but blame the bad weather, these days I'm crying for something savory, hot soup packed with minerals and flavor... oh I LOVE this soup!