Spring Miso Soup

  • Yield: 4 servings


3cups water or vegetable broth
1 (1-inch) piece dried wakame
8 thin slices lotus root
2 dried shiitake mushrooms, rehydrated*
1/4cup firm tofu cut into 1/4-inch dice
1tablespoon red or white miso
3whole green leaves sugh as bok choy, swiss chard or kale, thinly sliced


  1. Bring water or broth to a boil in a large saucepan or Dutch oven. Remove from heat, add wakame and let soak 15 minutes. Remove and slice wakame; return to broth and return to boil. Reduce heat to simmer and add lotus root, shiitake mushrooms and tofu. Simmer 5 minutes.
  2. In a small bowl, dissolve miso in 1/2 cup hot broth from the pan. Return the dissolved miso and liquid to the pan. Add the greens and simmer very gently 2 minutes. Serve very hot.
  3. *To rehydrate, soak the mushrooms in boiling water 15 minutes, drain, remove and discard stems and slice caps.

Nutritional Info *per serving

  • Calories 39
  • Fat .92g
  • Cholesterol 0mg
  • Sodium 175mg
  • Carbohydrate 6g
  • Fiber 1g
  • Protein 2g