Aged Miso Soup with Wakame & Dandelion Greens


  • 1 tsp. red miso paste
  • ¼ cup + 4 cups purified water
  • ¼ tsp. wakame, cut into small pieces
  • 1 bunch dandelion greens, washed thoroughly and chopped
  • ½ tsp. toasted sesame seeds


Dissolve miso paste in ¼ cup room-temperature purified water. Set aside. Place remaining water and wakame into medium saucepan. Bring to boil. Reduce heat to medium-low; cook 2 minutes. Add dandelion greens; cook 1 minute. Turn off heat. Add dissolved miso. Sprinkle with toasted sesame seeds. Serves 4.

Tips: Wakame is a subtly sweet kelp that will keep for approximately 10 years if stored well. The best method for storing wakame is in a glass jar. Look for miso paste from miso that is 18 months or older. Aged miso contains higher levels of protein, as well as amino acids, B12 and Lactobacilli.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.