Winter Miso Soup

Warm up with this nourishing recipe

While unusual for many North Americans, miso soup often serves as a power breakfast in Japan. Miso is a high-protein fermented soy product with a salty flavour that can be very health-promoting. We call for aged, unpasteurized barley miso.

Serves: 4


  • • 4 dried shiitake mushrooms
  • • 2 tablespoons wakame flakes
  • • 1 small turnip with greens, rinsed
  • • 2 teaspoons sesame oil
  • • 1 cup yellow onion, thinly sliced
  • • 2 medium carrots, cut into matchsticks
  • • ¼ cup barley miso
  • • 1 green onion, thinly sliced


Rinse shiitakes and wakame flakes, then soak in 2 cups warm water for about 5 minutes, or until soft. Drain well, then stem mushrooms and cut into thin slices. Remove and discard thick stems from turnip greens. Roughly chop leaves and finely chop turnip; set aside.

Heat oil in large pot over medium heat. Add onions, carrots and turnips and cook for about 5 minutes. Add 6 cups water and bring to a boil; reduce heat to simmer. Add mushrooms and wakame and cook for 3 minutes. Add turnip greens and cook for 3 more minutes. Turn heat to low.

Put miso in a small bowl, add ¾ cup of the broth from the pot and stir to combine. Return miso broth to pot with remaining broth and stir to combine. Cook for another few minutes, making sure that the soup is not boiling, as that will destroy miso’s beneficial enzymes. Garnish with green onions and serve.


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