Homemade Miso Soup

Miso Soup
Tara Fisher
  • Yield: 4 servings
  • Prep: 15 min
  • Cook: 10 min


4 dried shiitake mushrooms
1 1/2quarts boiling water
2 1/4cups kale, finely chopped
1 large carrot, peeled and very thinly sliced at an angle
1/4cup good quality miso paste


There are three types of dark miso paste to choose from: barley, hatcho, or brown rice miso. Barley miso is made with a blend of barley and soybeans. Hatcho miso is made exclusively from soybeans and is revered for its high protein content. Brown rice miso is made from a blend of brown rice and soybeans. Miso soup is very straightforward to make and highly nutritious. This version is also delicious with some dried seaweed stirred in at the very end.

1. Start by soaking the mushrooms. Place the mushrooms in a large pan, cover with boiling water, and set aside to soak for about 15 minutes.

2. Set the pan of mushrooms over medium heat and bring to a boil. Add the kale and carrot and simmer until tender, about 3–5 minutes.

3. Remove the pan from the heat and stir the miso paste into the broth. Serve immediately.

TIP: Keep the pan off the heat when you add the miso paste. If it boils, it loses much of its goodness.

Recipe reprinted with permission from Fermented © 2015 by Charlotte Pike, Kyle Books.