Miso Soup with Miracle Noodles, Mushrooms and Sea Vegetables

Miso is a fermented soy bean paste. Used for thousands of years in traditional cultures. Asian cuisines highlight this paste in order to warm and soothe the digestive track, often served for breakfast. Full of live bacteria, the day starts with a probiotic shot. Good idea!
Things You Need

  • 5 C. Water
  • 1 C. Bone Broth
  • 1TBSP Dried Wakame/Dulse
  • 1/4 C. White/Yellow or Red Miso Paste
  • 2TBSP Scallions sliced
  • 1/2 C. Mushrooms, your choice on the kind. Sliced/chopped...

* Add Shirataki Noodles "miracle noodle" brand if you'd like a noodle. Made from Japanese konjac yam. 6 packs for $16 from amazon - miracle noodle angel hair.


  1. Saturate Seaweed in a few oz's of water for 15 minutes.
  2. **if using Shirataki noodles, prep needed for best flavor. Boil in water for 2 minutes, drain and bring back to pot or skillet to heat until dried. They'll make a sound when frying, you'll toss the noodles every time you hear this, roughly 1 minute 4-5 times. Idea is to dry the noodle out. You can also smell the steam to see if the bitterness has diminished. Process takes 15 minutes.
  3. Add water and stock to a pot, turn on medium heat, add mushrooms and miso paste to stir in miso.
  4. Add saturated seaweed and scallions. Cook 2-3 minutes on medium. Serve into 2-3 bowls, fill the bowls evenly with the Shirataki noodles if you wish. Not necessary but adds a noodle to your life.