Traditional Miso Soup

Traditional Miso Soup recipe made with Miso Master Organic Traditional Red Miso Soup


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Traditional Miso Soup recipe with Miso Master Organic Traditional Red Miso

Traditional Miso Soup

  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x


Warm-up winter with a bowl of comforting Traditional Miso Soup made with our American-made Miso Master Organic Traditional Red Miso.




  1. Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
  2. Combine soaking water and the remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
  3. Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
  4. Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). Garnish with green onion and serve.

Miso Master Organic Country Barley Miso

Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.  Made in USA.

Purchase Miso Master Organic Country Barley Miso at your local organic market or direct from Great Eastern Sun’s Online Market HERE > 

2 Responses

  1. Susan
    | Reply

    This is my Go-To Miso Soup recipe. I especially like it when I have company, constant hit!

    • Debi Athos
      | Reply

      That’s awesome to hear. Thanks for sharing!

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