Miso Soup with Parsnip


  • 5 cups spring (or filtered) water
  • 3″ piece of wakame (soaked and chopped in small pieces)
  • 1 carrot (cut matchstick style)
  • 1 onion, cubed
  • 1 parsnip (cut matchstick style)
  • 1 cup Kabocha Squash, sliced very finely, skin included
  • 6-7 Escarole leaves, chopped
  • 2-3 Tbsps barley miso
  • 3 scallions, thinly sliced on the diagonal


Bring water, carrot, onion and parsnip to a boil. Lower heat and simmer for 10 minutes. Add broccoli and squash and return to a boil for 3-4 minutes. Add Escarole and Wakame and return to a boil. Then lower heat to as low as it will go and add miso which has been diluted with some of the warm broth. (just put some of the hot liquid in a cup and stir the miso with it)

Cook for 1 or 2 minutes, making sure it does not boil, so none of the live enzymes and nutrients are damaged. Serve with a spoonful of scallions to open your breakfast (or, of course, any meal) and enjoy.