Miso Soup with Spring Greens

Dashi - a broth made from kombu seaweed and water - is the base for this traditional Japanese soup. Miso offers a meaty flavor. Substitute arugula or spinach for the watercress if you wish.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Caloriesfromfat 35 %
Fat 2 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.7 g
Protein 2.6 g
Carbohydrate 6.2 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 757 mg
Calcium 34 mg


1 cup dried kombu or other shredded seaweed (about 1 ounce)
4 cups water
1/4 cup yellow miso (soybean paste)
1 teaspoon olive oil
1 1/4 cups shredded peeled daikon radish or sliced radish
1/4 cup shredded carrot
2 tablespoons chopped green onion bottoms
2 cups trimmed watercress (about 1 bunch) or arugula
2 teaspoons chopped fresh dill
1 teaspoon fresh lemon juice
2 tablespoons chopped green onion tops


Combine kombu and water in a large saucepan; bring to a boil. Reduce heat and simmer 1 minute. Drain in a colander over a bowl, reserving liquid. Discard kombu. Combine 1/4 cup reserved liquid and miso, stirring with a whisk.

Heat oil in pan over medium heat. Add daikon, carrot, and onion bottoms; cook 3 minutes. Add remaining reserved liquid; bring to a boil. Reduce heat; simmer 5 minutes. Add watercress and dill; cook 1 minute. Stir in the miso mixture, and cook 1 minute. Stir in lemon juice. Sprinkle with green onion tops.

Peter Berley,

Cooking Light

March 2002
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