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Shiitake Miso Soup with Wakame Seaweed

shiitake miso soup
photo by James Ransom

Miso soup is full of ‘umamiu, a ‘delicious flavour’ that is hard to explain and often described as the fifth taste.  Umami flavour is abundant in seaweeds.


1/4 cup rehydrated Wakame 
1/2 cup re-hydrated shiitake mushrooms
1 tsp sesame oil
4 cups Kombu Dashi or Vegan Umami Broth
2 tsp miso/ cup of liquid, so 8 tsp here
chopped spring onion to garnish
1/2 cup chopped coriander leaves


Soak Wakame in tepid water for 5 minutes, chop bite-size. Sauté mushrooms in a pan until golden. In a pot, warm the stock to a simmer. Spoon the miso into a small bowl & add in a small ladle of the stock and whisk until you have a smooth slurry. Add that back to the pot, then simmer gently for a few minutes, making sure not to bring it to a boil. Add the other ingredients and serve immediately.
Note: if you prefer Wakame really soft, simmer the soup without boiling for 15 minutes.

Chef’s tips: since miso is a fermented paste, it should not be cooked at high temperatures otherwise the good bacteria & enzymes it contains will be destroyed.

Wakame Seaweed Fronds (Sustainably Farmed) – 40g

      This Wakame is tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand....

Wakame Seaweed Fronds (Farmed) – 200g

      Tested for contaminants (ANZ Food Standards Code) Product of China. Packed in New Zealand. Storage: Wakame is...
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