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Miso Soup

Course: Mains


  • 3 cups Water
  • 1 3-inch piece Kombu (dried kelp)
  • 2 tbsp Miso shiro paste
  • 2 tbsp Sliced scallions optional


  • In a medium saucepan bring the water and kombu to a boil. Turn heat down to low and remove kombu, dry and reserve for another use. Transfer ½ cup of broth to a small bowl, and whisk with miso paste until well blended.
  • Turn off the heat, and return the miso mixture to the saucepan. Stir well and serve with scallion, if using.