Recipe by Co-op Member Mai Ting.

Miso soup is toted to be a curative, health-enhancing beverage. In Japan, it is common to begin the day with a cup of miso soup as it is believed to stimulate the immune system and nourish the body. Miso paste, itself, is a fermented soybean paste full of vitamins, minerals, and probiotics ( The seasoning that we make for this recipe contains dried shitake mushrooms which are great sources for iron and B vitamins. Really any dried mushroom you choose will contain a host of health benefits. 

First, make your dry seasoning. Mai crushes the dry ingredients together with a mortar and pestle and stores some in a jar for later use.

Dry seasoning (will season multiple batches of miso soup):

  • 1/2 cup Bonito flakes (omit for a vegetarian version of this recipe)
  • 2 sheets Seaweed (or to taste) You may prefer to tear the seaweed up rather than griding.
  • ¼ cup Brewers yeast
  • ½ cup dried and ground Shitake mushrooms (or mushrooms of your choice)


  • 3-4 TBSP dry seasoning 
  • 3 cups chicken broth, vegetable broth, or water
  • 2-4 TBSP Red Miso Paste – or to taste as this will add most of the salt and umami flavors to your dish. (Chose a brand that, preferably, is organic as it is made of soybeans). 
  • Tofu (preferably organic)
  • Additional vegetables of your choice – mushrooms, zucchini, greens, etc.
  • Chives
  • Parsley 
  • Lime 

*other additions to this recipe include soba, rice, or udon noodles. 
Instructions:  Boil two cups of broth or water with your dry seasoning for about 20 minutes. Chop your tofu into bite-sized squares and add to your mixture. This is also the time to add any additional veggies that you may have chosen for this dish. Continue cooking on medium for another 10 minutes. While your broth is cooking, chop parsley, chives, and slice your lime. Remove your piping hot soup from the heat. Scoop about ¼ cup of the warm broth into a clean cup and stir in the red miso. Once the miso is incorporated, return the separated broth to the pot and stir. Remember, DO NOT boil the miso as it is a LIVE and fermented paste with good probiotics! Scoop the miso soup into a bowl and garnish with chives, parsley and a squeeze of lime. Enjoy!