Mixed Vegetable Miso Soup


  • 5-6 Dried Wood-Ear Mushrooms
  • 3 Small Carrots
  • 1 Sweet Potato
  • 2 oz Dried Kelp/Seaweed (varieties like Kelp, Dulse, Arame, Wakame will work)
  • 1/2 Package Firm Tofu
  • 2 Tbsp Miso Paste (preferably yellow soy miso)
  • 1/4 Tsp Onion powder
  • Approx 8 Cups water

This is a great appetizer soup since it has lots of nutrients but is not super filling. It’s also a great way to warm up on a cool day. It’s vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:

Bring about 6 cups of water to a boil and pour over dried mushrooms in a pot. Set aside covered for approximately 10 minutes, then drain and rinse under tap water until clean. Slice into smaller bits, whatever you prefer in a soup, and place in a large soup pot. Add kelp, cubed tofu, cubed sweet potato, sliced carrot rounds, onion powder, and miso paste and pour in clean hot water. Bring to a boil stirring occasionally and then simmer on medium heat for 30 minutes covered.

Miso has amazing health benefits. The fermented soy is a more accesible source of B vitamins and the fermentation process creates good bacteria called Lactobacillus acidophilus, which aids digestion just like a probiotic would. Lecithin, a type of phospholipid created by fermentation, is claimed to be effective in treating high blood pressure. While miso is also relatively high in salt, research shows that there is no direct relationship between salt consumption and hypertension. Still, salt intake should be limited as it does tend to leach minerals and vitamins from our bodies or make the nutrients we consume at the same time more difficult to absorb and process.

Try this recipe with our Spicy Vegetable Ginger Rice.