Miso Soup

This is a very simple and highly nutritious recipe that can make a tasty lunch or dinner. It makes a tasty light lunch on its own, or if you ladle over wholegrain brown rice and serve with some tofu, chicken or salmon it makes a tasty and substantial evening meal! It is a great way to eat a bowlful of fresh seasonal vegetables, and takes minutes to prepare! It’s a win, win for me. Make sure you choose a good miso paste from a health food shop. Miso is a fermented food made from soybeans. Fermented foods are highly nutritious. They are easy to digest and produce live cultures (probiotics) which can feed beneficial bacteria in our gut, and help to increase our immunity. Miso also contains protein, and is rich in selenium (a very important cancer fighting mineral), potassium, phosphorous, calcium, magnesium and fibre. It is also a great source of phytoestrogens (plants that can help to balance our levels of oestrogens), so it can be especially beneficial for female health.


1 litre vegetable stock
3 Tbsps miso paste
1 Tbsp sesame oil
2 Tbsp tamari (gluten free soya sauce)
Fresh vegetables of choice: thinly sliced cabbage or kale, broccoli, carrots, radish etc.
Chopped fresh coriander to taste
Freshly squeezed lemon juice to taste


Bring vegetable stock to boil

Reduce to a simmer, then stir in miso, sesame oil & tamari & veg & simmer for 3-4 mins

Add Coriander & lemon to taste






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