Raw Miso Soup
Prep time
Total time
Miso is a living food. It starts off cooked, but it’s then fermented and contains living enzymes. The best way to enjoy miso is raw, and even in Asia, miso is added to warm, never boiling, water so as to not damage the enzymes and beneficial probiotic bacteria. Pasteurization kills beneficial bacteria, so make sure to use an unpasteurized miso. Most natural food stores have mung bean sprouts, but if you can’t find any, just use another sprout like alfalfa.
Serves: 4 servings
  • 1 cup mung bean sprouts
  • 2 cups washed, coarsely chopped spinach
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons miso, unpasteurized, any color
  • 3 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 2 tablespoons diced scallion
  1. Marinate sprouts and spinach by tossing with extra-virgin olive oil. Set aside to soften.
  2. To make your broth, whisk together miso and a small amount of water. Slowly add remaining water, oil, and garlic. You can also blend if you want instead.
  3. To serve, transfer broth into four serving bowls. Top with marinated sprouts and spinach and garnish with scallion. Enjoy immediately.
  4. Broth will keep for 4 to 5 days when stored separately in fridge.
From the book Ani’s Raw Food Asia by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2011
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-miso-soup-recipe