Miso Soup

from Raw Food Chef Sabina Nicholson- Raw Delights


  • 2 cups water
  • 1 tbsp olive oil
  • 1 tsp green onion
  • 2 baby carrots or ½ regular carrot sliced in ½ moons
  • 1 mushroom sliced thinly
  • 1 clove garlic finely minced
  • 1 tbsp dark miso
  • 1 tsp tamari (or Bragg’s Aminos)
  • 1 tbsp fresh parsley or cilantro minced (for garnish)


      Mix miso in a large bowl with warm water (warm but not hot to touch).
      Add vegetables.
      To allow vegetables to become more tender and the flavors to meld, let soup sit covered for a few minutes.
      Ladle into warmed bowls and garnish with freshly minced parsley or cilantro.

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