Longevity Miso Soup

Everyone wants to live a full and healthy life, we call that longevity. We have spent millennia researching ways to stay healthy and ways to promote longevity. Recently, scientists have discovered the foundational block of longevity. It is a compound naturally produced by our body, called spermidine. 

Spermidine is the compound that triggers our cells into a process called autophagy. Autophagy allows our cells to shed layers of waste and regenerate instead of slowing down and dying off. As we age, our natural levels of spermidine go down and the symptoms of aging arise. 

Although spermidineLIFE offers the most amount of concentrated spermidine on the market, there are foods that naturally possess spermidine. At Longevity Labs, our goal is to help you find a path to a longer healthier life, whether that be through our products or through educational materials. Below, you will find a growing collection of our favorite spermidine rich food recipes!

Try out our recipes, and please post a photo and tag us! 


Our mushroom miso soup is a light and healthy option for dinner that still satisfies your cravings for savory, salty food. Miso paste has long been lauded for its many healing properties and antioxidants. On top of this, we’ve also packed this recipe with a bunch of spermidine rich foods like mushrooms and tofu! The best part is that this recipe is so simple that you have the freedom to tweak each ingredient to satisfy your unique taste.

What You Need:

  • 3 tbsp of miso paste 
  • 4 cups vegetable broth (can also use water, but vegetable broth will give you a heartier flavor)
  • 2 tsp of dehydrated seaweed (can also sub in spinach or bok choy)
  • 4 oz . oyster mushrooms*
  • 4 oz. shitake mushrooms*
  • ½  block of tofu*, chopped into bite-sized cubes
  • 1 bunch green onions/scallions 
  • Soup pot

* = spermidine rich food


  1. Pour the vegetable broth into a pot and add the dehydrated seaweed. Bring to a boil.
  2. While your soup is heating, roughly chop your oyster and shitake mushrooms into bite-sized pieces.
  3. Stir in the miso paste one tablespoon at a time. Be sure to taste as you go to determine the appropriate amount of miso flavor for your liking. 
  4. Add in the chopped mushrooms (two full packets will give this more of a stew-like consistency, so tweak the amount of mushrooms according to your preference)
  5. Add in the tofu and bring the soup to a boil, then reduce to a simmer for 5-10 minutes. This will help the tofu pick up flavor and thicken the soup to a richer consistency. 
  6. Thinly slice green onions for garnish while the soup boils
  7. Serve into bowls, garnish with green onion, and enjoy!
  • Don Moxley - Director of Applied Science

    Don Moxley is the Director of Applied Science at Longevity Labs. Moxley draws upon his career as an athlete, a sports scientist, and an instructor to lead and educate on the science of autophagy and longevity.