In honor of International Haiku Poetry Day, we’re featuring simple recipes so you have more time to pursue your creative passions. There are a multitude of benefits derived from self-expression through various mediums, including the art of joyful cooking with this month’s recipes for our PreCODE and ReCODE members, which include Super Greens Miso Soup (see recipe below), 15-Minute Garlic Shrimp Stir Fry, and Green Tea With Lemon.

Super Greens Miso Soup


You can have a nutrient-dense, satisfying meal ready in just 15 minutes with this simple recipe. This miso soup provides a healthy dose of iodine from the wakame flakes, probiotics from the umami-inducing miso paste, and plant-based protein from the tofu.

Yield: Two Servings

Tips: Traditional miso soup is made with dashi, which is a common Japanese stock containing different kinds of seaweed, such as kombu and bonito flakes. If you are able to source these ingredients, feel free to replace the water or broth with dashi.


● 4 cups clean, filtered water, or your choice of vegetable or pastured bone broth
● 3 to 4 tbsp white or yellow miso paste, USDA organic
● 2 tbsp Pacific wakame, such as Emerald Cove Pacific Wakame
● 2 cups chard, kale, or spinach, USDA organic, chopped
● 2 scallions, thinly sliced
● 1/2 cup of silken tofu, USDA organic
● Optional toppings:  sprouts, mushrooms, sesame seeds


1. In a medium saucepan, add vegetable or bone broth and bring to a low simmer.

2. Measure the miso paste into a small mixing bowl. Add a small amount of simmering broth to the paste, and whisk until all clumps are dissolved. Set aside.

3. Add chopped greens, sliced scallions, and wakame flakes into the broth. Simmer for five minutes, stirring occasionally.

4. Add tofu and miso paste, and stir for one minute on low, ensuring that the broth does not boil to preserve the probiotics and flavor of the miso paste.

5. Remove from heat, garnish, and serve immediately.


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