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Miso soup is one of the easiest ways to eat more vegetables, fermented foods, and gut-friendly ingredients every day. In this post, I share the 3 miso soups I make most often: turnip & aburaage, kabocha & onion with chickpea miso, and tofu, wakame & egg. Plus, learn how I make simple homemade niboshi and kombu dashi for a nourishing Japanese-style breakfast.