Heirloom Meals: Savoring Yesterday's Traditions Today

Healing Miso Soup

Miso SOup


  • 2-3 Red Onions, coarsely chopped, keep the peels
  • 1 fennel bulb, cut into quarters
  • 4-5 garlic bulbs, peeled and smashed
  • 5-6 carrots, coarsely chopped
  • 2 tbsp whole black peppercorns
  • 1 tsp salt
  • 1-2 tbsp turmeric
  • 12 cups water
  • 1 kabocha squash, washed, cut up and seeded
  • 1/2 cup miso, strained into the soup
  • 1 package firm tofu, cubed


  1. Combine all ingredients including the onion peels except the miso, tofu and kabocha squash.
  2. Simmer for one hour or more. Strain the vegetables.
  3. While the vegetables are simmering, place the kabocha squash into a saucepan. Add water to cover up to half of the squash, cover and steam until the squash flesh is soft.
  4. Pour the kabocha broth into the other vegetable broth. Save the kabocha to eat as a side vegetable with a dribble of coconut oil and sea salt.
  5. Put the miso into a fine strainer. Dip the strainer into the liquid and press the back of a spoon into the miso to squeeze out the liquid and leave the solids.
  6. Add the tofu. Heat but Do NOT boil. Serve and Enjoy!
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour

Yield: 6-8 servings

Categories: Carole's Concoctions, Special Diets

Tags: national onion association, caramelized onions, curative power of onions, kabocha squash, tumeric, tofu, miso