STREAMING NOW: Pop Culture Baking Class

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe was my introduction to making miso soup. I love recipes like this that encourage you to be creative and make it your own - something many of us will do anyway! The instructions include many add-in ideas. I put spinach, shiitake mushrooms, and extra green onions in mine, using the water I soaked the mushrooms in for some of the water called for in the recipe. From Eden Organic Foods.”

Ingredients Nutrition

  • 3 teaspoons wakame seaweed or 1 teaspoon wakame seaweed, flakes
  • 4 cups water
  • 12 cup onion, thinly sliced
  • 12 cup carrot, diced
  • 1 12 tablespoons mugi miso (OR 1 1/2 Tbsp plus 1/2 tsp Hacho, Genmai or Shiro Miso)
  • 3 tablespoons green onions, finely sliced


  1. Rinse wakame; soak in cold water to cover for 5 minutes and dice, or if using flakes, add directly.
  2. Bring water to a boil. Add onions and wakame; simmer 3 minutes.
  3. Add the carrots and simmer 5 more minutes; reduce heat to very low.
  4. Add miso and simmer 2 minutes (do not boil after adding miso). Garnish with green onions.
  5. Optional Ingredients: fresh or dried tofu, shiitake mushrooms, leafy greens, daikon, lotus root, leeks, round or root vegetables, cooked noodles or grains.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a