miso soup

There is times when I don’t have any idea of what to make because I don’t feel like cooking. Since delivery pizza is not an option for me, I head to the fridge because hopefully I stack up on veggies.  Not only that, but I try to use any left overs that I might have from dinner from the night before.  And the best thing, it was done in less than 5 minutes, yes! I think it took longer to just boil the water. Literally, I had all my veggies cut and ready in the bowl and I was watching for the water to boil. It was helpful that I had left over kelp and soba noodles from a stir fry I made the day before.

Once the veggies were ‘steamed’ in the bowl (2-3 minutes) I added the miso and let it dissolve in the water.  IMPORTANT, make sure that the water is not boiling hot because miso has helpful ‘live’ probiotics that you don’t want to disrupt with the heat, otherwise, what is the purpose.  If you ever cook with miso DO NOT let it boil!

Miso is fermented soy beans, salt and either cultured rice or barley.  It is a great source of probiotics, rich in calcium, vitamins B and C. Because of the probiotics, it is healing for the digestive system. If you are concerned about soy intake (hormone-induced cancers), miso does not affect much the hormones because it is fermented.


1 serving

  • 1 small baby bok choy
  • 1 tbsp shredded carrots
  • 1 tsp grated ginger
  • 2 tbsp kelp (thinly cut)
  • 1/4 cup soba noodles (or any left over noodles)
  • 1 tbsp red miso
  • hot water


Boil some water. Meanwhile, thinly cut the bok choy and play in a bowl along with the rest of the ingredients, except the miso.

Pour hot water over the veggies and cover.  This will stem the bok choy, carrots, and ginger. Wait 2 minutes.

Making sure the water is not boiling hot, stir in the miso until it dissolves.