top of page



 diet key

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

>> Use the menu on the right to navigate between recipes >>

Miso Soup (from scratch) (4 servings)



For Japanese fish stock makes 4 cups

  • 4 cups water

  • 5-6" konbu (dried kelp)

  • 1 cups dried bonito flakes (replace with dried shiitake mushrooms for vegan) 


For Miso Soup

  • 4 cups dashi

  • 4-5 Tbsp Miso Paste (Red, White or Chickpea)

  • 1 green onion (finely chopped)​

  • ingredients of your choice (seaweeds, spinach, tofu, potato, onion, etc)**

  1. Soak konbu in water for 30 min. pour konbu dashi into a pot and bring to boil on medium-low heat. Right before boiling. discard konbu.

  2. Add dried bonito flakes and let them simmer for 30-60 seconds. Turn off the heat and let it steep for 10 min. (If using shiitake, squeeze them out and remove mushrooms) Strain dashi and ready to use!

  3. Cook veggies, tofu, or anything you like in dashi until they are cooked and turn off the heat.

  4. Put miso into the pot thoroughly and mix well

  5. Garnish with green onion 

**Some good combos we like to use: (sweet potato, carrots, daikon)  (potato, white onion, kabocha)  (mustard greens, bean sprouts, firm tofu)  (kimchi, silken tofu, mushrooms)  (turnips, turnip greens)  (rice, egg)  

Red clam chowder with Red Miso (4 servings)

Screen Shot 2020-02-24 at 12.41.42


  • 3 small leeks (trim and cut into thin slices) 

  • 2 garlic (minced)

  • 2 celeries (cut in thin slices)

  • 1 medium carrot (cut into thin slices)

  • 2 medium potatoes (peeled and cut into small dices)

  • 1 bayleaf

  • ½ teaspoon dried Italian herbs

  • 3 can clams (juice drained and reserved)

  • 12 oz bottle clam juice

  • 28 oz can tomatoes (diced)

  • 4 tablespoon red miso paste

  • 1 teaspoon fresh parsley (chopped)

  1. In a medium pot, sauté leeks and garlic with vegetable oil until translucent. Add carrots, celery, diced tomato, clam juice (from can and bottle), bay leaf and Italian herbs stirring frequently for 20 minutes in medium heat

  2. Add clams and potato and cook 10 minutes 

  3.  Season with Red Miso and pepper, garnish with parsley

Corn Chowder with White Miso  (4 servings)

IMG_9168 2.jpg


  • 1 small onion (chopped)

  • 1 clove garlic (chopped)

  • 1/2 lb yukon potatoes (cut into small cubes)

  • 1 carrot (cut into small cubes)

  • 4 cups chicken stock (or veggie stock)

  • 2 cups corn (puree 1 cup corn as desire)

  • 3 - 4 tbsp Hakouya white miso paste

  • 1 tsp black pepper

  • 1 tbsp parsley (chopped)

  1. Sauté  onion and  garlic until translucent  Add potatoes, carrots and chicken stock and bring to a boil Simmer for about 10 minutes, or until potatoes are tender

  2. Add corn and bring soup back to a boil  Cook for a few minutes

  3. Season with White Miso and pepper, garnish with parsley


Easy, Quick Miso Soup (2 servings) -- Ready in less than 5 minutes!



  • 4-5 Tbsp (Original or Vegan) Quick Miso Soup 

  • Handful of Spinach

  • Tofu, cut into small cubes

  • 1 green onion (Finely slices)

  1. Put 2 Tbsp of quick miso in each bowl with some spinach and tofu.

  2. Boil 2 cups of water and pour a cup into each bowl.

  3. Garnish with green onion


Miso Udon with Quick Miso Soup (2 servings)



  • 4-5 Tbsp Quick Miso Soup

  • Udon (180 g dry udon noodles; 500 g frozen/boiled udon noodles)

  • 4 shiitake mushroom, wedged

  • 1/2 carrot (Cut into 1/8” diagonal slices)

  • 1/2 bunch broccolini 

  • 1 chicken breast or  pork (optional)

  • 1 aburaage(deep-fried tofu pouch), julienned

  • 1 green onion, sliced finely


  1. Boil water in a large pot. Add dry noodle and cook until al dente. Cook 1-2 min if it's frozen/boiled udon noodles

  2. Boil 2 cups of water in a medium size pot. Add chicken breast and cook for 10-15 min until thoroughly cooked. Remove it from the water and cut into diagonal slices

  3. Add carrots, shiitake, aburaage in the broth and cook until carrots are soft and add broccolini and continue to cook for   1 - 2 min and turn off the heat

  4. Add Quick Miso Soup into broth

  5. Serve udon noodles and hot soup in serving bowls and top with chicken, vegetables and aburaage. Garnish with green onion


Miso Ramen with Quick Miso Soup (2 servings)



  • 2 servings Ramen noodle (for gluten-free use rice noodles, we use Rice Ramen)

  • 400ml Chicken Broth 

  • 7.5 tbsp Quick miso Soup 

  • 1/2 tsp Sesame Oil 

  • 1 clove Garlic (Grated) 

  • 1/2”  Ginger (Sliced)

  • 1 tsp Cooking Sake 

  • 1 Green onion (Thinly chopped) 

  • 1 Boiled Egg (cut in a half)

  • 1 cup bean sprouts 

  • 1/2 cup corn 

  • 1 cup greens 

  • 1/4 cup Wakame seaweeds

  Optional - Add Chinese BBQ Pork, chicken, fish or seafood 

  1. Prepare vegetables and cook in a boiling water for 1 min separately

  2. Hydrate wakeme seaweeds in water for 5 min squeeze water out

  3. Broil chicken broth in a pot with garlic and ginger, bring to a simmer and cook for 5 min

  4. Add Sesame oil and Quick miso soup. Turn heat off

  5. Heat large pot of water to a boil and cook noodles to al dente while making soup. Drain and set aside

  6. Place the noodles into 2 bowls. Top with broth, eggs, wake seaweeds and vegetables

Miso soup from Scratch
Red Clam Chowder
Corn Chowder
5 minute Miso Soup
Miso Udon
Miso Ramen
bottom of page