Miso and Wakame Soup

This recipe is extremely easy to prepare and can be modified to incorporate anything suitable that you have to hand in the kitchen


  • 2 teaspoons Genmai Miso
  • 2 Spring Onions (use the whole onion - cutting off only the top inch - this means that you will be using the tasty green bit as well)
  • Small Onion
  • 1 teaspoon Olive Oil for frying
  • Wakame Seaweed (don't be fooled into thinking that the `crispy seaweed' that you can buy in the supermarkets has anything to do with seaweed - read the label some of them don't have any seaweed in them at all).
  • - 1 pint Water


Chop and fry the onion in a little oil in a saucepan. When done, add the miso and a little water (only a few mls) and start mixing them together into a paste with a spoon. Continue to add water until you have enough soup for your needs. add the chopped spring onions and the wakame and almost bring to the boil. This is all the cooking wakame needs. Other seaweeds such as kombu need cooking for hours.


  1. Add rice vermicelli broken into inch long pieces.
  2. Add garlic in the frying stage.
  3. Add a little bit of thinly sliced red pepper in the frying stage.
  4. Add a little chilli.


This soup is so easy to prepare that storage usually does not become an issue. However, it may be stored in a refrigerator and reheated (preferably in a microwave oven). Eat within a few days.

Serving suggestions:

Serve with home made bread.

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