The Learning Centre


Coconut Miso Soup Recipe

By Genuine Health

Serves 6


  • 6 cups water
  • ¼ cup fresh ginger, cut into match stick slices
  • 4 carrots, sliced
  • ½ red onion, chopped
  • ½ cup broccoli, chopped into florets (use stems too)
  • ½ cup red cabbage, shredded
  • 2 tbsp lemon juice
  • ¼ cup tamari
  • 1 cup organic coconut milk
  • 2 sheets of nori, cut into thin strips about 2 inches long
  • ¼ cup dried or ½ cup fresh shiitake mushrooms
  • 1/3 cup miso paste


  1. Place water, ginger, carrots, onion, broccoli and cabbage into pot, bring to a boil and let simmer for 5-10 minutes, until carrots are fork tender.
  2. Remove from heat and add lemon juice, tamari and coconut milk.
  3. Scoop out 1 cup of the broth and wisk with miso until miso maste has dissolved. Pour back into pot.
  4. Keep warm on low heat, but do not allow to boil.