Natural Foods & Macrobiotic Lifestyle





Miso is a fermented bean product that provides a wide variety of enzymes and bacteria friendly to the digestive system, thus aiding in food absorption. It also contains proteins, vitamins and minerals, especially Calcium. A wide variety of miso flavors like barley, red-rice, soybean, mellow- rice or chickpea miso can add enticing tastes to any dish. Miso can be added to a variety of soups, like grain, vegetables, and bean or fish soup.

Ingredients: 4 cup of spring water

2-3 shiitake mushroom, soaked and cut

1 small piece of kombu

2 cups of daikon, sliced into thin half-moons

½ cup of onions, sliced into thin half-moons

¼ cup of wakame, rinsed and cut into small pieces

½ cake of tofu, cut into small cubes

4 tsp of barley or rice miso, diluted and pureed with a little bit of warm water

Scallions for garnish

Cooking Time: 15 minutes.

Preparation: Boil water, Kombu and shiitake for 5 minutes. Remove the Kombu. Add the vegetables and tofu and simmer for 5 minutes and then add the Wakame. Puree the miso with a little bit of warm water and add to the soup. Steep for 3-5 minutes. Serve and garnish with chopped scallions.


Sign up for the Kushi's Kitchen newsletter here!



         Copyright @ 2022 Gabriele Kushi and do not provide medical nor nutritional advice, diagnosis nor treatments.  
Any information given by Gabriele Kushi on the website/ blog/ e-news/ programs are for information purposes only. 

Statements, informations and services are not intended to diagnose, treat, cure or prevent any disease, and have not been approved by the Food and Drug Administration. 
This notice is required by the Federal Food, Drug, and Cosmetic Act.

Through my affiliate links and book links I might earn a small compensation. By using this website and services you agree with the  Disclaimer and Privacy Policy.

Click to add text...