Miso Soup with Diakon, Shiitake & Greens

Extremely beneficial to our health, this savory soup is recommended to be incorporated daily in our diet and made fresh every day.


  • 2 dried shiitake mushrooms, soaked for 10 minutes and thinly sliced
  • 1/2 cup daikon, thinly sliced
  • 1/2 to 1 inch piece of dried wakame, soaked for 5 minutes and cut into small pieces
  • 2 cups water (includes the shiitake soaking water)
  • 1-2 t miso
  • chopped scallions, parsley or watercress for garnish


  • Add shiitake and wakame to a pot of fresh cold water together with shiitake soaking water. Bring to a boil.
  • Add daikon to the boiling broth, reduce flame to low and simmer for 2-3 minutes until soft.
  • In a bowl, dilute miso with a little broth. Add to pot and simmer 3-4 minutes on a low flame. Once miso is added, do not boil the soup; just let it simmer.
  • Serve in bowls and garnish with freshly chopped scallions, parsley or watercress.


  • For daily cooking, barley miso that has aged for at least 18 months and preferably for 2-3 years is most suitable. A lighter brown rice miso is good for occasional use. Mellow, white, or light colored miso is recommended for every day use since they are usually aged only for a short time and the salt is too raw.
  • The seasoning should be mild and flavorful, not too salty. Use 1/2 tsp to 1 tsp of miso per cup of liquid.
  • Vary the type of vegetables you use every day. Regularly add fresh greens (such as daikon tops, kale, collards, and Chinese cabbage.)