Mugi Miso Vegetable Soup


I have been reading up on how fermented food is being made and the health benefits of consuming these enzyme-rich food. I hope I will be able to make them at home soon.

Miso, another type of fermented “superfood” has surprisingly many health benefits that I didn’t know.  For example, consuming miso stimulates the secretion of digestive fluids in the stomach, restores beneficial probiotics to the intestines, strengthens immune systems and many more. It’s no wonder the Japanese drinks them regularly, even in the morning.

I’m convinced that I should try cooking miso soup at home and I bought a bottle of organic mugi miso, which is made of organic soya beans, barley, water, sea salt and a mold called Aspergillus Oryzae (also known as “Koji”) from Nature’s Glory.

It’s so easy and fast to prepare a warm and healthy soup. I’m glad my first attempt cooking miso soup at home was well-liked by my little girl and my hubby. My girl kept asking for more of miso soup. I also tried marinating my fish with miso and had our warm quinoa miso soup for breakfast too.


Preparation time : 5-10 minutes

Cooking time : 15-20 minutes

Serving size : 3 – 4

Ingredients :

  • 2 litres filtered water
  • 1 cup of Shitake mushrooms
  • 1 small carrot, diced
  • 1/2 Onion, diced
  • One handful of seaweed of your choice
  • 4 -5 leaves Chinese cabbage, cut
  • 300g Organic Tofu for soup
  • 2 Tbs Nature’s Glory Organic Mugi Miso (Barley miso)
  • 1 small bunch Scallion, diced

Step by step instructions :

  1. Add water and mushrooms, carrot and onion to a pot and bring it to boil.
  2. Adjust to medium fire and cook for about 10 minutes. The fragrance of the mushroom will fill the kitchen.
  3. Adjust to low fire, add cabbage, tofu and seaweed and cook for another 3 minutes.
  4. Off the fire. Add the miso paste so as to preserve the live koji cultures in miso and to retain as much nutrients as possible. Adjust the taste according to preference.
  5. Sprinkle the scallions and it is ready to be served.

Recommended reading:

  • John Belleme, Jan Belleme, “The Miso Book: The Art of Cooking with Miso”, Square One Publishers (April 1, 2004)
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