15-minute miso soup

Made from fermented soya beans, miso packs a real punch of umami flavour. You can’t make miso yourself, so look out for it in store.

Less than 30 minutes

Serves 3

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  • 4 cups (1L) vegetable stock
  • 1 sheet nori, cut into 2cm squares
  • ½ punnet (140g) exotic mushroom mix, sliced 
  • 1 tsp (5ml) finely grated fresh ginger
  • 2 spring onions, chopped
  • 4-6 pak choi, sliced 
  • 1-2 Tbsp (15ml-30ml) red miso paste


  1. Heat vegetable stock and add nori squares. 
  2. Bring to a simmer.
  3. Add mushrooms, ginger, spring onion and pak choi, and simmer for another 2 minutes. 
  4. Mix miso paste with a little of the hot stock to thin down.
  5. Stir into soup and check seasoning just before serving.


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