Raw Vegan Instant Miso Soup Bomb
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 4
  • 3 Tablespoons miso
  • ¼ teaspoon kelp powder
  • *multiReplace" id="157" data-gr-id="157">Igredient choice - choose one, a couple, or multiple ingredients
  • 2 teaspoons wakame
  • 1 Tablespoon sliced green onion
  • 1 Tablespoon multiReplace" id="153" data-gr-id="153">frozen corn
  • 1 Tablespoon multiReplace" id="154" data-gr-id="154">frozen spinach
  • 2 teaspoons whole or ground sesame seeds
  • 1 cup of hot water when serving
  1. Mix in the kelp powder into the miso.
  2. When the miso is well mixed and the kelp powder is well incorporated, add in your choice of ingredients and knead it in.
  3. Quarter the mixture and roll out it into balls.
  4. Wrap each bomb in a piece of saran wrap. Twist the excess saran wrap, while making sure you are getting rid of as much air as possible. Then tie it into a knot. You can keep it a little loose if so it will be easier for you to take out later on. Done!
  5. Put the bombs into a zip-lock bag or an air-tight container and store it in the freezer. It will keep for 3 month or even longer.
  6. To serve, place a miso bomb in a bowl or a cup, and pour some warm (if you want to keep it raw, the temperature should be 115℉) or hot water in. Mix it gently to help the miso dissolve and allow the ingredients to reconstitute.
To make kelp powder, simply blend kelp sheets in the blender or in the spice grinder until it becomes a fine powder, then put it through a sieve and sift.

If you don't plan on taking it with you for lunch, you can put the whole miso mix into a freezer safe container instead of rolling it into balls and wrapping it in the saran wrap. Scoop out a quarter of the amount per serving when serving.

Keeps for 3 months in the freezer.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-instant-miso-soup-bombs/