10-Minute Miso Soup

August 22, 2019

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Discover how to make miso soup at home in just 10 minutes!

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Jeanne Grosset, a Natural Health Specialist and Cooking Instructor at UCSD, starts her day with a warm cup of miso soup, which is as easy to make as a cup of coffee, with far more health benefits.

This recipe can be easily enhanced with leftover vegetables, grain, or beans. Have fun, but please note that miso made and consumed fresh daily is best for optimal results, and consult your physician before making it if you are on a low salt diet.

Ingredients

Serves 1

1 inch wakame (seaweed) or pinch wakame flakes
2 tablespoons vegetables, cut small
1 teaspoon miso
1 teaspoon scallion, sliced thin
1 teaspoon parsley, chopped

Instructions

Cut wakame into small pieces and place in a small pot with one cup of water over high heat. Bring to a boil.
Add vegetables to the boiling broth and reduce heat to medium-high, simmer 3-5 minutes.
Meanwhile, dilute miso with a small amount of broth in a separate dish. Turn the broth down to low and add the miso (Be sure not to boil once the miso is added). Cook for 2-5 minutes more, or until the miso is “blooming”.
Remove from heat, garnish with scallions and parsley, and serve at once.