California Miso Soup Recipe

I love soup, especially Japanese miso soup – that lovely thin, salty, broth with the distinct miso flavor. On a raw food diet however it never really occurred to me that I could enjoy the best of both worlds – at least until my moment of inspiration. A few weeks ago, I was thinking about what I could make for lunch that would be different than the usual salad or fruit smoothie.

For some reason I had been thinking about miso soup that day. Then my thoughts went to the nori sheets in the pantry I had never used, and next I remembered the sweet potato in the refrigerator that was begging to be eaten and suddenly, through a spark of inspiration, a new recipe was born – California Miso Soup. I went straight to work on it and in about 15 minutes had created this wonderful sort of raw soup creation I call California Miso Soup.

First, for those who are not familiar with miso, let me explain. Miso is a condiment the Japanese use to flavor food. It is a thick paste made from fermenting and aging soybean and/or rice with a mould called koji. For this soup base, I use an organic mellow white miso made by Westbrae. The great thing about this product is that it is unpasteurized – meaning it’s loaded with enzymes.

California Miso Soup Recipe Ingredients (for 2 servings)

Heat 2 cups of filtered water in a sauce pan (Do not boil, It will aggravate the flavor of the nori)
Cut a few slices of nori into the water – like nori noodles or flakes (Nori is an edible seaweed, dried and made into sheets. It is typically used to wrap sushi)
3 heaping tablespoons mellow white miso – make a slurry first by stirring in a little hot water.
Stir the miso slurry into the hot water with the nori noodles.
Remove miso soup base from burner.

Place the following ingredients in a bowl:

Use your spirooli or spiralizer to make sweet potato and zucchini noodles
Use your mandolin to make very thin carrot discs
Slice green onion
Chop celery
Chop ½ Haas avocado
Snipped fresh parsley

Add all the vegetables and herbs from your bowl to the soup base, stir gently, season with herbamare, and eat immediately.

This soup takes 10 minutes to make and is absolutely delicious. You can add as many or as few vegetables as you like. If you don’t have all the ingredients listed here, customize it and make it your own.

This miso soup recipe is even more delicious with sprouted wheat crackers made in the dehydrator.

Eat healthy, be healthy!

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