Soy-Free Miso Soup



  • 1 4-inch piece of kombu (dried seaweed)
  • 1 bunch green onions, chopped
  • 1/2 cup wakame (dried seaweed)
  • 1/4 cup chickpea miso paste*
  • 1/2 cup warm water for mixing miso


  1. Rinse the kombu and allow to steep overnight in a quart of cold water. Remove kombu and heat up the seaweed broth but do not boil. Stir in green onion and wakame. Simmer for 3-5 minutes, and remove from heat. Dissolve miso paste in warm water, and then stir into soup mixture. Serve immediately.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, vegan

*We recommend the Miso Master brand chickpea miso paste