Miso Soup


– 3  pieces of wakame (sea vegetables)
– 4 cups water or stock
– 1⁄2 cup chopped kale or Swiss chard
– 4 tbsp light or mellow unpasteurized miso
– 2 scallions, thinly sliced for garnish

*Soak wakame in a small bowl of cold water for 5 minutes to rehydrate.


Put water in a 4 quart pot, bring to a boil.  Remove wakame from bowl and tear into pieces, removing the spine. Add wakame and swiss chard or kale to soup.    Lower heat, cover pot and let soup simmer 10 minutes, until vegetables are tender.  Turn off heat and dissolve miso into soup and serve. Garnish with scallions. (you can also add 1⁄2 to 1 tbsp of miso to each soup bowl and pour the water/greens/wakame over the miso and stir. Then add the scallions.)

**wakame is a green, leafy sea vegetable which you usually buy dried and then soak in water. It is high in calcium and minerals.

**Unpasteurized miso contains beneficial enzymes and organisms that aid in digestion.

Make it in your slow cooker: Add wakame, broth and greens in your slow cooker and turn it on HIGH for 2-4 hours.  Turn to LOW and add miso until dissolved. Garnish with scallions if desired.  Easy peasy! 🙂


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