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Jeanne Grosset, a Natural Health Specialist and Cooking Instructor at UCSD, starts her day with a warm cup of miso soup, which is as easy to make as a cup of coffee, with far more health benefits.

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September 24, 2020
1 inch wakame (seaweed) or pinch wakame flakes
2 tablespoons vegetables, cut small
1 teaspoon miso
1 teaspoon scallion, sliced thin
1 teaspoon parsley, chopped

About this recipe

This recipe can be easily enhanced with leftover vegetables, grain or beans. Have fun, but please note that miso made and consumed fresh daily is best for optimal results and consult your physician before making if you are on a low salt diet.


Cut wakame into small pieces and place in a small pot with one cup of water over high heat. Bring to a boil.

Add vegetables to boiling broth and reduce heat to medium high, simmer 3-5 minutes.

Meanwhile, dilute miso with a small amount of broth in a separate dish. Turn broth down to low and add add miso (Be sure not to boil once miso is added), and cook 2-5 minutes more, or until miso is “blooming”.

Remove from heat, garnish with scallions and parsley, and serve at once.

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