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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 35%
  • Fat: 2g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 6.2g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 757mg
  • Calcium: 34mg


  • 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


  1. 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.
  2. 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.
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