This is a nutrient rich soup because shiitake mushrooms support immune function. Also, miso is full of enzymes with fermenting  bacteria along with vitamins and minerals. It is a stable dish in Japanese cuisine. An easy to prepare soup, this should be eaten regularly for health & wellness.






6 cups water

3 vegetable or chicken broth “cubes”

6 inch piece of kombu (dried seaweed)

1/2 cup miso paste (barley, rice or soy – your choice)

1 Tbsp. toasted sesame oil

1 cup thinly sliced shiitake mushrooms

1 carrot thinly sliced

2 green onions – sliced thinly

1/4 cups chopped cilantro

Bring water, broth cubes and kombu to a boil. Cook for 10 minutes covered. Remove the kombu and slice it thinly.  In a fry pan heat oil on medium heat and sauté  the shiitake and carrots for 2-3 min. Add shiitake and carrots to broth. Add in the sliced kombu.

Cook the soup with a lowered heat for 5 min. Turn off heat and then add miso paste. (do not cook miso – it destroys all the enzymes & bacteria).

Add onions and cilantro to soup as it is served.

Makes 5 servings.

This is adapted from a New Seasons Market recipe.

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