Miso Vegetable Soup with Wakame

Miso Vegetable Soup with Wakame

gluten free, dairy free, nut free

Miso is a fermented soybean paste full of beneficial bacteria and adds a wonderful flavour to meals. A traditional japanese soup – add in to soups, sauces or stir-frys in place of salt.

Recipe by. Susanna Deering, RHN


What you will need: pot, small bowl, whisk, big spoon, 2 large soup bowls and spoons


2 big bowls of soup




  • 4 cups filtered water or vegetable broth
  • 2 tbsp miso paste
  • 4 inch piece of dried wakame, soaked then sliced
  • 2 tsp coconut aminos
  • 1/2 onion, diced
  • 1 cup cut up carrots or vegetables of choice, sliced
  • ¼ cup green onions, sliced
  • ½ buckwheat soba noodles package, cooked (optional for a more hearty meal)




  1. Boil the water or stock in a medium saucepan.
  2. Add the prepared wakame and cut up onions and vegetables to the pan and lower heat to medium low.
  3. In a small bowl add the miso paste and spoon in about a cup of hot water from the pot, whisk until the miso paste is dissolved, then add to the pot along with the coconut aminos. Do not boil the water with the miso added to it.
  4. Add in the cooked noodles if using them.
  5. Remove from heat and add in the green onions.
  6. Serve in bowls and enjoy this nutritious bowl of soup.