Note: Be conservative with the vegetables –– macrobiotic miso soup should be brothy.
Preparation time: 10 minutes
• Wakame sea vegetable, 1 to 2 inches wakame per cup of water
• 2 to 4 thin slices of root or round vegetables per cup of water
• 1⁄8 to 1⁄4 cup leafy greens, finely chopped
• Miso, use 1⁄2 to 1 level teaspoon miso per 1 cup water. Be sure to buy naturally fermented miso from a reputable health-food store. Barley miso, brown rice miso, and sweet-tasting brown rice miso are all excellent options.
• 1 cup water per serving, plus an additional 1⁄8 cup (for two servings, measure out 2 1⁄8 cups water)
• Scallion, finely chopped for garnish
• Soak the wakame in water for one to two minutes, or until it is soft enough to cut. Discard the soaking water and cut the wakame into even pieces.
• Measure the water and pour into a stainless-steel pot. Place the wakame in the pot, turn on the flame, and bring to a boil.
• Add the root and/or round vegetables and cook for 4 to 5 minutes.
• While the vegetables are cooking, measure out the miso into a small bowl. Take a small ladle of the stock and use a wooden utensil to dilute the miso with the ladleful of stock. The resulting consistency should be thin enough that it will easily dissolve when added back to the pot.
• Add the leafy greens to the pot, then add the diluted miso to the boiling water.
• Turn your flame on its lowest setting and simmer for 3 to 4 minutes.
• Place a ladle full of miso soup in a small bowl, garnish with finely chopped scallions, and serve.
Enjoy your miso soup!
Miso soup can be enjoyed 5 to 7 times per week or with one meal per day. Keep in mind, eating macrobiotic miso soup with every meal is not healthy. Having too much miso soup can actually weaken your digestion instead of strengthening it.
Want to find other macrobiotic recipes? Here are more by Susan Waxman… How to Cook Brown Rice, Macrobiotic Burrito Recipe, and How to Make Kasha. Or check out our macrobiotic courses!