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

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 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

Method:

  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.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Vegan butter curry

This is a version of the classic butter chicken we all know and love – made with tofu. It’s so good, it will even have meat eaters fooled.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.