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Food As Medicine

Gingery Miso Soup

This version of miso soup plays up the lovely balance between the warming anti-inflammatory flavonols found in ginger, the sweetness of carrots, the spring freshness of quercetin-rich onion, and is chock-full vitamin C rich veggies like seaweed and kale. While we do have seaweed along our coast, I chose dulse harvested from the North Atlantic. 


Nourishing Vegetable Broth (or any vegetable broth): 4 cups 

Miso paste: 3-4 tbsp

Sea vegetables: I used a handful of dulse roughly chopped; a sheet of nori ripped into pieces would work well too. Rich in iodine, Vitamin C
Wild onions: 4 whole plants (bulb, greens, reserve flowers for garnish, cut into little slices.

Ginger: 2-3 inch segment of fresh root, thinly sliced
Greens: Kale or other cruciferous greens: anti-inflammatory, anti-oxidative, rich in immune supporting vitamin C.

Carrots, thinly sliced: immune supportive, loaded with anti-oxidant beta-carotene
Sea salt


Start with a small pot, and warm 4 cups of veggie broth. Add to this the seaweed. In a separate little bowl mix the miso paste with a little bit of water to thin, set aside.

Add thinly sliced ginger and thinly sliced carrots and cook for 5 minutes. Add the chopped greens, green onions and cook for 5 more minutes. Turn off the heat, stir in the thinned miso paste. Garnish with onion flowers and serve!

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