Miso Soup

Easy and tasty!  Serves 1.


  • 2 cups beef stock or water
  • 1 tbsp miso
  • 1 tbsp oil
  • 1 cup mixed vegetables,* fresh or frozen
  • 1 tbsp wakame or other dried sea vegetable (optional)**
  • 1 pinch each salt, pepper
  • 1 tsp ginger, cumin, assorted herbs such as Frontier organic all-purpose seasoning (site)


Put all ingredients into a pot on low heat...so it barely steams.  Cook covered for about 15 minutes, stirring so miso dissolves.

* Shown: frozen stew vegetables (carrot, potato, celery, onion)

** If you use dried sea vegetable, there's no need to rehydrate by soaking first; it will quickly absorb the cooking water.

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