Miso Soup


  • 3 cups vegetable stock
  • 2 tbsp miso
  • handful of rice vermicelli
  • handful enoki mushrooms (or shiitake)
  • 1 tsp dried wakame, flaked
  • 1 green onion, sliced
  • a handful bean sprouts
  • sprinkle sesame seeds
  • few drops sesame oil


  1. Bring vegetable stock to a boil
  2. Add rice vermicelli to boiling water and cook until tender.
  3. Turn down to low heat and mix in miso and wakame flakes.
  4. Add mushrooms. Let stand for a minute or two just to heat through.
  5. Add green onion, bean sprouts, sesame seeds and a few drops of sesame oil.

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