Great tasting food can also be healthy. This savory dairy free, gluten free recipe has delicious ginger coconut notes. Using the Chinese medical model this soup tonifies the Spleen Qi to relieve fatigue, heaviness, and mental fogginess. It energizes as it awakens the appetite. Using the paradigm of functional medicine and clinical nutrition, most people have imbalanced microbiomes, with low diversities of healthy intestinal bacteria. The naturally fermented miso in this soup supplies healthy varieties of beneficial bacteria as it lends a mild creamy slightly saltiness to bring out the flavor of the veggies. Healthy micro biomes are essential for optimal well being and prevention of disease. Naturally fermented foods are excellent sources of beneficial bacteria but are not always favorite food choices. This gourmet soup optimizes well being.


Arame or Kombu seaweed strips about 4 five inch pieces.
Firm organic tofu one package (for those not allergic to soy)
1 1/4 cups naturally fermented organic chickpea miso or light rice miso paste.
(chickpea miso is recommended for its flavor & high concentrations of probiotics)
3/4 cup fresh shiitake mushrooms with stems removed
3-4 cloves garlic
6 organic green onion stalks
3 tablespoons fresh ginger
3 teaspoons jalapeno pepper
3.5 ounces organic unrefined coconut oil
2 quart assortment of seasonal organic vegetables: summer squash, string beans, carrots, broccoli.
About 2.5 quarts filtered water
Gluten free naturally organic fermented soy sauce.


Soak seaweed 15 minutes (save soaking water)
Boil seaweed 20 minutes in soaking water with sufficient water to total 2.5 quarts for the entire soup.
Remove seaweed from water, drain and cut seaweed into thin strips
Cut Tofu into 1/2” cubes
Mince ginger, garlic, and jalapeno pepper.
Cut or slice green onions, vegetables and mushrooms
Sauté seaweed, thinly sliced root vegetables, ginger, jalapeño pepper and garlic in coconut oil for several minutes, then add more vegetables that take longer to cook, then green onions and tofu. Add the seaweed water, cover and bring to a light boil. Note snap peas or vegetables that cook quickly are added to the boiling seaweed water. Cook on low heat until the vegies are tender but not over done. Turn off heat.

Dip a large mug into the soup to collect 8 to 10 ounces of soup stock without the vegetables. Add Miso paste to the mug of soup stock and stir with a fork until lumps are gone and it is a thick liquid. Add the Miso liquid to the soup and stir. If miso taste is too bland add repeat dipping the mug into the soup and dissolving more miso paste in the water, adding the liquid to the soup. NOTE – once miso is added to the soup it is never boiled. Care is taken when reheating the soup, not to bring it to a boil.

Add a little soy sauce to the soup to lightly increase the salt taste.
Cover and let simmer on low heat without bringing back to a boil, for several minutes.