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SOUPS: Daikon-Wakame Miso Soup

2 cups daikon, cut into 1/2 inch cubes or 1/4 round depending upon the size of the daikon

1 onion, cut into thin crescents

4 inch piece of wakame, soaked and finely cut

4 cups water

1 heaping Tablespoon barley miso, or to taste

1 green onion, cut into thin diagonal slices for garnish

  1. Place onion and then daikon in layers in a soup pot.
  2. Add enough of the four cups of water to cover the vegetables.
  3. Bring to a simmer.
  4. Cover pot and cook vegetables until tender.
  5. Remove lid and add the remaining four cups water.
  6. Return to a simmer.
  7. Dip out a little soup stock into a bowl and mix in the barley miso until the miso is dissolved.
  8. Add the wakame pieces and the soaking water.  Cook over low heat for 3 to 5 minutes.
  9. Add the dissolved miso paste and shut off heat.
  10. Allow to rest for 5 minutes.
  11. Serve garnished with a few pieces of green onion slices
Designed by David Briscoe