Black Bean Seaweed Soup


  • 1 cup of dried black beans, soaked for 8 hours or overnight with a splash of Apple Cider Vinegar

  • 1 piece of kombu seaweed

  • 6 cups of water

  • 1/2 tsp of fennel seeds

  • 2 cloves garlic

  • 6 dried shiitake mushrooms

  • 1/4 cup of diakon radish or carrot

  • 1 oz of arame seaweed, soaked in water for 5-7 minutes, drain

  • 1 oz of wakame seaweed, soaked for 5-7 minutes, drain

  • 1 Tbsp unpasteurized miso, diluted in 1/2 cup of water

  • fresh chopped green onions to top


  1. Place drained and rinsed black beans in a soup pot with 6 cups of water and kombu. Cook for 1 hour.

  2. Put in ginger, fennel, carrot or daikon, and shiitakes.

  3. Cook for another 30-45 minutes. Check the beans for softness. When the beans are still firm soft, add in arame, wakame and a pinch of sea salt.

  4. Cook until beans are soft and flavors harmonize. Take off heat and add miso and top with chopped green onions.

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