Tastiest Miso Soup You’ll Ever Have

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Miso Soup

The best food stories are the kind that keep getting told.

Recipes that are discovered by one individual and then made, eaten, loved and then finally shared with others. Some of the best food stories have gone on to be experienced by 100’s, if not probably 1000’s of people.

This week’s recipe is one of those food stories.

It has been discovered and rediscovered by many through one of my teachers at the Natural Gourmet Institute, Chef Elliot Prag.  Chef Elliot has a long history with macrobiotic food. After eating and studying macrobiotic for years as well as attending the Kushi Institute in Boston, I would consider him an expert.

Macrobiotic cooking was first introduced to me in culinary school. Being that my background is strongly rooted in cellular cleansing, I looked at macrobiotic food as a great accompaniment to cleansing food. In that it keeps the body balanced, but doesn’t necessarily cleanse the body too quickly.

Macrobiotic food is perfect to mix in with a vegan, raw, or veggie centric diet when your immunity and/or the outside temperature is low. Even though Macrobiotic food isn’t exactly in style anymore I hope that we can rediscover its benefits and bring them into the 2000’s.  Not everything should be left in the seventies (the last time I heard Macro was popular).

On to the recipe. Traditional, well prepared Miso Soup is like Penicillin or Green Juice. It gives you exactly what you need when you need it and leaving you satisfied. Miso Soup is also very good for people who need to heal their digestive systems, but are too sensitive for raw fruits and vegetables at any given time.

Miso is a cultured food filled with good bacteria for the gut.  Although if the Miso is heated past boiling point the heat will kill off the good flora.  So it is important to mix in the Miso Paste after the soup is finished cooking and has cooled slightly.  When reheating as a left over always gently bring up the heat don’t boil :).

You can see the original recipe posted here: https://naturalgourmetinstitute.com/chef-elliott-prags-famous-miso-soup/

Miso soup

Vegan Miso Soup

Vegan Miso Soup


  • 2 Tablespoons toasted or raw sesame oil
  • 1 Medium onion (10 ounces), sauté slice
  • 1 Carrot, matchstick cut (about 8 ounces)
  • 2 Ribs celery, sliced thinly on the bias (about 6 ounces)
  • 10 Shiitake mushrooms, sliced thinly (thinner the better)
  • 6 Cloves of garlic, thinly sliced
  • 1 Piece of kombu
  • 1 Teaspoon salt
  • ¼ Cup wakame, soaked 10 minutes and drained
  • ¼ Cup arame, soaked 10 minutes and drained
  • 2 Quarts (8 cups) water
  • 1 Tablespoon fresh ginger juice, or more to taste
  • 1 Tablespoon lemon juice OR brown rice vinegar, or more to taste
  • 1 Cup white mellow miso, or more to taste
  • 2 Scallions, thinly sliced; dried Nori sheets


  1. Heat oil in a 3-quart pot. Add onions, carrots, celery, shiitakes, garlic, kombu and salt. Sweat covered for approximately 10 minutes on low heat.
  2. Add wakame, arame. Continue to sweat covered for another 10 minutes. While soup is cooking peel ginger with the back of a spoon. Grate into shreds and then using cheese cloth squeeze the juice out of the ginger and set it aside
  3. Add water, bring to a boil. Reduce heat to low and simmer uncovered for another 10-15 minutes. Turn off heat. Let broth stand for 5-10 minutes. Add ginger and lemon juice.
  4. Temper miso in bowl by mixing with 2 cups of broth. Add tempered miso back into the soup pot. Serve, garnished with scallions and nori.


Equipment: Cheese cloth, Cheese grater or Micro plane, Soup pot

*This recipe is adapted from Chef Elliot’s post on NGI. I only omitted the Tofu here since Tofu is very mucus forming and not good for digestion for most people.

**If you don’t have wakami and arme you can just double up on the one you have.

*** For the simple version you can skip the garnish of scallions and nori, although it does make it special


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