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Hearty Miso Soup Recipe

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This recipe for Hearty Miso Soup, by , is from Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rupert Wong


4 re-hydrated shitake mushrooms
5 cups kombu dashi
1/3 medium daikon
1 teaspoon Asian Family tamari
1/2 medium carrot
5 tablespoons dark miso
1/2 block tofu
1-1/2 teaspoons Japanese fish flakes
1 medium potato
1 teaspoon honey
4 green beans
4 scallions

Step 1: Make the Kombu Dashi by bringing the 1/2 ounce kombu (seaweed) and 8 cups water to a boil for 20 minutes. Strain out the kombu. Use the dashi (soup stock) for the soup.

Step 2: Soak the dried shittake mushrooms overnight. When soft, trim and discard stems. Cut caps into thin strips.

Step3: Peel and thinly slice the carrots, daikon and scallions. Cut the tofu and potatoes into 1/2 inch cubes. Slice the green beans into 1/2 inch pieces.

Step 4: In a pot combine the kombu dashi, honey, tamari, Japanese fish flakes. When simmering, add potatoes, green beans, shitake, daikon, and carrot. Simmer for 15 minutes.

Step 5: Prepare miso paste by putting miso in a bowl and adding 1/2 cup broth water. Mix until miso dissolves. Then, add miso mixture and tofu to broth. Turn mixture to a low heat. Do not let soup boil because the nutrients from the miso will be lost. Simmer on low until vegetables are cooked and the tofu is hot.

Step 6: Garnish each individual bowl with chopped scallions. Enjoy!

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Personal Notes:
Personal Notes:
I would like to re-awaken some meals that came from the Spring Island kitchen. This is an article that was published in WaveLength Magazine in 2000. I have some more that are Jerry's recipes that I will try and find as well
Spring Island is nestled among the Mission Group Islands near Kyuquot, BC. It is a stunning meeting place of land and the dynamic body of the Pacific Ocean. Boomers crashing, wind swept trees, golden grass, and volcanic rock—all teeming with life. Sights, sounds and a powerful energy all convey the continued presence of the Checleset and the Kyuquot First Nations here.

Every summer West Coast Expeditions returns to Kyuquot. A crew works hard on Spring Island to reawaken the kitchen for another year of culinary pleasure. Driftwood beams are inspected, handmade tables are restored and beach shelves are returned to places above the stoves where they will store a dizzying array of cooking ingredients.

To ensure culinary excellence, Rupert Wong employs a full time cook at base camp. WCE is also proud to serve organic vegetables, fresh bread and pasta homemade in the Comox Valley. Seafood supplied by local fishers. And of course, the critical ingredient for so many, Ecofriendly organic coffee made by a sister city in Nicaragua.

Hmmm, sweet, sensual reverie. I am remembering the sound of the sea otters waking me at midnight. The pups crying under a dark moon, held by a calm sea. Here are some of our favorite culinary pleasures to help tie us over an earthbound winter until another seasons wakes us from our winter slumbers.




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