Miso Soup With Spinach & Mushrooms

| June 20, 2011 | 8 Comments

miso soup by mroach of flickr

We have come to think of Japanese food as being tempura, teriyaki, and sushi but it is miso soup that the Japanese will not want to live without.

Originally, miso soup was served as a breakfast food.

I remember the week I had a little Japanese girl visiting who could not speak English; when I made her this soup with the addition of UDON NOODLES she was so happy and said Oishi (delicious) many times!


1 piece Kombu
1 piece Wakame
4 dried shitake mushrooms*
1 inch piece fresh ginger, chopped
8 Spinach leaves
1 – 3 Tbsp Shiro miso**
3 cups water


1.    Soak Kombu, Wakame and mushrooms in 3 cups of water in a saucepan for 30 minutes.
2.    Bring to a boil.
3.    Simmer for 30 minutes.
4.    Strain out the kombu, wakame and mushrooms saving the liquid.
5.    Slice Wakame and kombu and return to stock
6.    Cut stocks off mushrooms and discard or chop finely; and slice mushroom caps in half.
7.    Place mushrooms back into saved liquid.
8.    Add spinach leaves.
9.    Simmer on medium heat till spinach leaves have wilted.
10.  Add miso.  (Never boil miso because that kills the live cultures which are so beneficial). Stir the miso thoroughly into the water and then add this back to the pot.  As Miso is high in sodium, adjust how much you add to taste.
Serves 4

*Note: Fresh medium mushrooms can be used.
**This miso is the most suitable as it is smooth and creamy taste…..it has a velvety texture and almost sweet taste.

To learn all about miso and it’s many benefits click on this link:  Miso- Gift From the Gods

Learn how good seaweed is for you:  Prevent Radiation Poisoning with Seaweed – an Ancient Powerfood

For detailed information on each of the seaweeds read:  Sea Vegetables Health Benefits.



About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.



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Category: Meatless Monday, Recipes, Soup

Comments (8)

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  1. Memphis Johnny says:

    I’m making some now. It is one of my daily, health habits. Thank you, for the recipe!

  2. Beverly Blackburn says:

    What are wakame and kombu? I’d like to make the soup but don’t know where to look for these 2 ingredients.

  3. Wakame and kombu are seaweeds. We have a whole article explaining them: http://realfoodforlife.com/seaweed-ancient-powerfood
    Let us know how the soup goes.

  4. Well Johnny do let us know how it turned out.

  5. Memphis Johnny says:

    I have found Wakame and Kombu at my local Chinese grocer also at a couple of chain healthfood stores. I find that a package of each which comes dry will last a long time. If you don’t live near any of these, there are excellent mail-order sources.
    I enjoy a cup of Miso soup from Diana’s recipe, nearly everyday. Thank you.

  6. Johnny, that is great! Also, thank you for the tips on where to get seaweed.

  7. Joy Markman says:

    I will try it soon as I get the ingredients. Joy

  8. @lacouvee says:

    Hi Diana:

    Great recipe – I tend to use whatever I have in the way of vegetables and noodles. Sometimes I’ll add tofu or a beaten egg, even shrimp.

    And – gasp – I use powdered dashi to make the stock.

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