This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.

Recipe Directions

Soak the seaweed so it’s soft, about 15 minutes. Rinse and drain the kelp noodles. In blender, whirl mushrooms, miso, garlic, ginger and water. I blend til it’s slightly warm. Add seaweed, veggies and noodles to the broth. Season to taste.

Nanamensah's Thoughts

This miso soup is slightly thicker than the traditional cooked version, but it tastes authentic because of the mushroom dashi. It is light and very filling at the same time.

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Thanks for the info. Satchy. I'll look for them at Whole Foods.

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Whole Foods carries kelp noodles. The asian market by me has them as well. You can also purchase them online here: http://www.seatangle.com/purchase_noodles.html

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Where do you get kelp noodles? I've never seen them.

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I just had this and thought it was excellent. Didn't have any kelp noodles so used Hiziki instead. I also added hemp seeds for extra protein. Will definitely make this again.

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i wish kelp noodles were available where i live! :(

i make miso a lot and noodles would be so nice.

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