A sore stomach prompted me to make a quick batch of Miso Soup this afternoon. I love the simplicity of this timeless comfort food – a few mushrooms, a bit of tofu, a healthy dollop of miso paste, a sprinkle of savory wakame (Japanese dried seaweed) and a handful of fresh green onions. That’s it. Slurped up along side steaming hot rice, this bowl of goodness is my idea of the perfect meal.


Forbidden Rice



Think of this recipe as a guide. Depending on what you have on hand there are so many possibilities – you can add fish, fresh veggies, maybe even a bit of fresh ginger. Our version is hearty and packed with yummy goodies, for a more traditional broth soup, simply half the mushrooms and the tofu. As always, this recipe is gluten-free.


12 Cups Water
2 Cups Dried Shiitake Mushrooms
2 Blocks of Extra Firm Tofu – cut into small cubes
1/2 Cup Miso Paste
1/4 Cup Wakame
2 Bunches Fresh Green Onions – finely chopped

Place the water and the mushrooms in a large pot and bring to a boil. Cook for about 10 minutes, then drain the liquid from the mushrooms, reserving the water. Let the water settle (a small amount of sediment from the mushrooms will sink to the bottom) and using a ladle, put the water back into the rinsed pot. Bring the water back up to a boil and add the miso paste, dissolving it thoroughly. Chop the mushrooms to a size that looks right for you (we like ours on the small side) and add them, along with the wakame and tofu into the stock.

Cook at a simmer for 35-45 minutes, until the wakame is tender and all the flavors have melded together. Season with gluten-free tamari to taste and garnish with chopped green onions. That’s all there is to it!

We love to eat this with a bowl of steamy dark forbidden rice on the side. Delicious.