Detoxifying Coconut Miso Soup with Microgreens

This soup comes together really quickly, and it’s perfect for a night when you don’t want to spend much time in the kitchen.

Make sure you don’t boil the soup after adding the miso — that destroys the miso’s “good” bacteria and other nutrients. This soup is best enjoyed immediately; it won’t freeze well. Feel free to add any vegetable of choice (thinly sliced cauliflower, shredded cabbage, etc.).

  • coconut miso soup

Serves about 4.


  • 2 tablespoons coconut oil
  • 1/4 cup chopped scallions (green and white parts)
  • 1 teaspoon freshly grated ginger — I like to use a microplane for this
  • a pinch of red pepper flakes (optional)
  • 2 cups sliced mushrooms (cremini, button, shiitake, etc.)
  • 4 cups of low sodium vegetable broth
  • 2 tablespoons of white miso paste (you'll find it in the refrigerated section)
  • a couple of handfuls of chopped kale (baby spinach works, too)
  • 1 cup of coconut milk
  • 1 tablespoon of coconut aminos or tamari
  • OPTIONAL: add protein of choice (cubed tofu, edamame, etc.)
  • For garnish: microgreens, sesame oil, chili paste, tamari, gomashio spice blend


  • Step 1

    Heat the oil in a medium soup pot over medium heat. Add the scallions and sauté for a couple of minutes.

  • Step 2

    Add the ginger and red pepper flakes. Stir and sauté for an additional minute.

  • Step 3

    Add the mushrooms. Stir and sauté for a minute or so.

  • Step 4

    Stir in the broth, and bring to a simmer. Simmer gently for a few minutes, until mushrooms soften. Reduce heat to low.

  • Step 5

    Now it's time to add the miso — but not directly to the pot just yet. Here's how you can incorporate the miso so it'll blend more readily: spoon the miso into a small bowl or measuring cup. Add a ladle of the hot broth, and whisk the mixture together until incorporated. Then, add this miso-broth mixture to the soup.

  • Step 6

    Still over low heat, add the greens, coconut milk and coconut aminos (or tamari). Add your protein if desired. Give everything a stir, then pop the lid on for a minute or so — just until the greens wilt.

  • Step 7

    To serve, ladle into bowls and garnish with condiments of choice — garlic chili paste, tamari, and sesame oil are my favorites. Add a small handful of microgreens for additional nutrition and visual appeal.



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