MISO: Miso is a fermented soy paste very popular in Japan. The main phytochemical compounds in soy are a group of polyphenols called isoflavones.

Miso Soup

Author: From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau

6 Servings     30 minutes


  • 25g (1 oz) of wakame or aramid seaweed
  • A drizzle of olive oil
  • 3/4 cup (185 ml) Chinese broccoli or kale in julienne
  • 12 fresh shiitake mushrooms, minced
  • 2 L (8 cups) of chicken broth
  • 3 tbsp (45 ml) red miso
  • 3 green onions, chopped


  1. Soak the seaweed for 5 to 10 minutes in a bowl of cold water.
  2. Heat the olive oil in a large saucepan. Brown the Chinese broccoli and mushrooms for 3 to 4 minutes over medium-high heat.
  3. Pour the broth, add the drained seaweed and simmer for 10 minutes without boiling.
  4. Dilute the miso in a little broth and pour it into the soup. Add the green onions and serve.