Silver Lining Taste of Japan Miso Soup.

By Jackie DeKnock  ,   

June 18, 2020

Miso is a great source of probiotics which are 'live' microorganisms consumed through fermented foods. Studies show that the imbalance of bacteria in your digestive system is linked to overall health and disease. Probiotics promote a healthy balance of gut bacteria and have been linked to a wide range of health benefits. These include benefits for weight loss, digestive health, immune function and more. Sipping fermented miso soup is one of the secrets to longevity in Japan. Research has shown that it can keep you looking healthy and young!

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: 4 Servings


4 cups water

1 (4 inch) piece dashi kombu (dried kelp)

1/2 cup chopped sturdy green such as chard or kale

¼ cup tofu, cut into chunks (only if fermented and non-GMO)

1 teaspoon dried wakame (dried seaweed)

½ cup shitake mushrooms, sliced (or your favourite)

3-4 tablespoons miso paste paste (fermented soy bean paste ideally, fermented for 6 months – 2 years)

½ cup green onions, finely sliced

A splash of love


Heat water in a large saucepan over low heat. Add kombu (dried kelp) simmer for 8 minutes 8 Minutes.

Add greens, tofu, mushrooms, wakame, stir to combine.

Allow to cool slightly (the water should not be boiling, because it can kill the live beneficial microflora and enzymes in miso). In the meantime, place miso (little-by-little) into a small bowl, add a little hot water (but not boiling) and whisk until smooth. This will ensure it doesn’t clump. Pour miso mixture back into the saucepan. Stir until warmed through.

Taste and add more miso if desired. Garnish with chopped green onions. Serve warm and of course best when fresh!