Miso Soup


  • 4c purified water
  • 2T bonito flakes (optional)
  • 4-5 small to medium dried shiitake mushrooms
  • 2 strips kombu dried kelp (about 20 square inches)
  • 1T cut Wakame
  • 1t natto fermented beans (dried or fresh)
  • 2-3 T Chickpea Miso (I use South River brand)
  • 2-3 scallions, greens only, coursely chopped


  • For broth (Dashi):   Bring water and bonito flakes to boil, simmer for 10 minutes, and then strain out bonito flakes.  Add mushrooms and kombu to the broth, bring to a boil and then simmer for 2 hours.  Or use crockpot on high setting for 2 hours.
  • Meanwhile, place wakame and natto (if dried) in a small dish and cover with water to rehydrate
  • When broth is done, remove pot from heat and allow to cool slightly.  Discard kombu strips.  Remove and thinly slice mushrooms if needed, then add back to pot.
  • Add a small amount of broth to Miso, stir to dissolve, then add back to pot.
  • Add rehydrated wakame and natto to the pot, and stir in scallions.

Do not boil soup once Miso and Natto are added since this will destroy the probiotic benefit of the soup.  Use gentle heat as needed when serving leftovers.  Soup keeps well in fridge for several days.






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