Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 10 grandchildren.


Wieke can be contacted by email: wieke@macrobiotics.nl






Sweet Summer Miso Soup

designed by Wieke Nelissen



June 26

  • 6 cm daikon, cut into 4 large pieces
  • ½ sweet potato, cut into 4 pieces
  • 1 fresh corn-cob
  • 2 shiitake
  • 5 cm kombu
  • 1 ½ tablespoon shiro miso, dissolved in a little water from the soup
  • 3 cups water
  • 1 tablespoon finely cut spring onions as a garnish



Cut the corn-grains from the cob.
Bring the water with the kombu, the shiitake and the inner part of the corn-cob to a boil. Boil for 10 minutes, then remove the cob, the kombu and the shiitake. You may use the kombu later for cooking beans or vegetables. Remove from the shiitake the hard part of the stem and cut them into thin slices. Put them back into the soup. Now add the vegetables and the corn-grains and boil until tender. Add the shiro miso to your taste. Lower the flame and let the soup simmer for 3-4 minutes. Serve garnished with spring onions.





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