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Organic Vegetable Miso Soup Recipe

organic miso soup

In Japan, Miso is considered essential for good health and longlivety. Miso is made from soybeans, fermented by special Koji enzymes cultured in cooked rice. There is darker Miso, also known as Red Miso, which is primarily available in the northern region of Japan, and there is Shiro Miso, or White Miso, which is more popular in the southern regions of Japan, including Kyoto and Osaka. Shiro Miso is sweeter than Aka Miso, and there is also Awase Miso, which is mix of Red Miso and White Miso.

Drinking Miso soup is a Japanese tradition which is still much alive. While there are many ingredients go into Miso soup, here I show you is the one with organic onions, potatoes and green onions. The key to good Miso Soup is good soup stock, called dashi. Although it is time consuming to make authentic dashi, you can use instant dashi soup stock available in Asian food stores or on

Miso soup


  • 4 cups water
  • 1tbsp (0.30 oz) of dashi soup stock
  • 3-4 tbsp Miso
  • 1 medium size organic potato
  • ½ medium size organic onion
  • 3-4 strands of organic green onion

How to Make/Cook it?

  • Bring water to a boil, add instant dashi soup stock. Reduce heat. Put slice potato and onion into the pot.
  • When vegetables are soft, add miso paste, using a small mesh strainer so it is easier to dissolve.
  • Add green onion.
  • Pour soup into Japanese soup bowls. Serve and enjoy!

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