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Feel Better Miso

What you need: 

4 tablespoons oil
1 medium yellow onion, chopped
6-8 cloves fresh garlic, chopped
3-4" piece fresh ginger, grated
4 cups water
1 teaspoon cumin
4 tablespoons soy sauce
1 tablespoon sesame oil
2 dried shiitake mushrooms
1 1/2 cups green peas
1 1/2 cups broccoli
4 tablespoons miso paste, divided

What you do: 

1. Heat the oil and saute the onions about 3-4 minutes. Add garlic and saute about 2-3 more minutes over low heat. Add water and turn heat to medium.
2. Add ginger, cumin, soy sauce, and sesame oil. Add mushrooms, and simmer covered for 5 minutes to bring out the juices of the ginger and garlic and good stuff.
3. Add the broccoli and peas, and simmer until veggies are done to your liking, about 5-8 minutes.
4. Scoop some of the broth into a bowl and dissolve 1 tablespoon miso per serving into the broth, and mix.
I like to make a big pot and keep it in the fridge and reheat as needed. It's easy; all you have to do is add the miso, and it keeps well. You can serve over rice or if you want some extra protein, and sprinkle some crushed peanuts on top.It really gives your immune system a kick!

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


I love it . I rather shred the ginger not a fan of big ginger pieces in it. I didn't have broccoli but I did have raw broccoli slaw in the package and added that.  It really makes my nose run and feel a lot better will make again!!


This will become a staple for me this winter, I loved it!  I added some red pepper, tofu and red chili sauce too.  The flavor is great and it's fast to make.  Delish! 


This recipe turned out great. I added wakame (seaweed), daikon radish, carrots, tofu and two extra cups of water on top of everything else.


;)b  Today seemed like a good day for some soothing miso soup, and while I'm not sick, this soup definitely made me feel better, and will be on my list of good sick day recipes. I didn't have the veggies listed here, but followed the recipe for the broth almost exactly (I used green onion instead of yellow onion.) I added about a cup of precooked chickpeas, some leftover green beans, a large handful of shredded spinach, some rice stick noodles and a handful of soybean sprouts at the very last minute so they'd stay crunchy. The broth was superbly satisfying, and the recipe creator was right, this is very adaptable, it made a great base for my version. Loved it!


Ok, so I have a killer cold right now, and was soooo excited to try this soup. I was able to find all of the ingredient except for the miso paste(I even went to the three Asian stores in my town). I was really bummed out. So the closest thing to miso paste that I could find was a powdered miso soup mix from Baycliff Company. So I made the recipe according to the directions and when I added the ginger and soy sauce I poured in two packets of the instant miso soup mix. I also skipped out on the broccoli and peas, I was really looking for more of a broth than a soup. All in all it turned out very flavorful and I will definitely make it again, but I'm afraid that it isn't going to help with my terrible cold without the real miso paste.


this recipe rules so hard.  I used edamame in place of the peas.

also, it says to use cumin in the directions but there wasn't a specified amount in the ingredients so I just kinda winged it. It came out perfect and cured my sickness!


This soup was amazing! Thank you so much for posting it! I have been trying to find a hearty miso soup and this one is fantastic. The miso soups I've made before were very plain and convinced my partner that he did not like miso. This one was so good we ate the whole pot last night. Yummy!!


I changed this recipe a bit, not because I didn't think it would turn out well, but because I couldn't keep from experimenting and then my mom said "are you making hot&sour soup?" and it looked like it to I made it into hot and sour soup. Here are my changes: no peas but more broccoli, no shitakes (I don't like them), some thai "ketchup" (it's this red chilli stuff, like hot ketchup), some rice vinegar, 1 pack of glass noodles, some cornstarch (to make it thicker), and I boiled it with two sheets of seaweed that I took out when it was done (the kind I have is only meant to flavor soup, not to be eaten). I also assumed you meand 1 tsp of cumin when you listed garlic twice but talked about cumin in the recipe. It turned out wonderful, I went back for seconds and thirds.



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