Me So Miso Soup

by KalaLea on April 22, 2011 • Posted in Recipes

Recipe by KalaLea K

photo_misosoupServes 2-3 miso eating mammals

Per wikipedia: Miso is a traditional Japanese seasoning produced by fermenting rice, barley, and/or soybeans creating a thick paste used for sauces and spreads, soups, pickling vegetables or meats. Miso soup is a Japanese staple; it’s also very high in protein, rich in vitamins and minerals. For this recipe, feel free to add any vegetables you have at home, I simply used what I had in the fridge. The most important thing to remember is NOT to boil miso — even when re-heating. Super quick soup!

2 tsp of miso (i used barley miso – look in the refrigerated section)
1 bunch of scallions chopped
1 watermelon radish sliced in rings
1 carrot
seasoned tofu or meat (optional)
6 cups water


  • Slice the carrot any way you like
  • Chop the scallions in small pieces (rinse and peel the outer filmy layer first)
  • Cut the watermelon radish or any radish in thin slices
  • Cut the tofu in 1-2 inch squares or cut your cooked chicken or beef in small pieces

Time to Cook!

1. Bring six cups of water in medium to large pot to a boil (cover the pot for a quicker boil)

2. Wait 5 minutes then add the carrots and radishes to the pot

3. Turn the heat off when the water comes to a boil

4. Add the radishes, scallions and tofu or meat, stir and let sit for 2 minutes

5. Add the 2 tsp of miso (boiling miso changes its properties) and stir gently. No need to add salt or spices.


Serve with your favorite grain (such as quinoa, barley or rice), and broccoli, cauliflower, or bok choy. As mentioned, miso can be used to prepare a glaze, dressings, butter, or any number of sauces. Soon, I’ll prepare a fish dish with a miso glaze. Until then, BE HAPPY!

Read this great article by Betsy Block titled, Mastering Miso’s Mysteries.


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  1. Premo

    The radishes are a great touch!

    Thank you for writing this website. please dont stop!

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