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Miso Soup

Miso Soup


  • 6 tblpns white Miso
  • 1 litre chicken stock
  • 2 spring onions, sliced
  • 200g Mixed mushrooms (enoki, oyster, shitake)
  • small handful bean sprouts
  • 6 pieces fried tofu, diced
  • 100g fresh firm silken tofu, cut into cubes
  • 1 bunch Asian greens, roughly chopped (bok choy/Chinese broccoli/choy sum)
  • baby corn, cut into small pieces
  • 1cm ginger, finely sliced
  • chilli flakes (optional)
  • Shichimi Togarashi (optional) (Japanese 7 spice mix)
  • rice vermicelli noodles (optional)
  • soy sauce, to taste
  • sesame oil


Heat the stock and add the miso paste. Add the tofu, mushrooms, Asian greens and baby corn. Season to taste with soy and sesame oil, serve in bowls and garnish with ginger, spring onion, rice noodles and chilli flakes. Sprinkle with shichimi togarashi if using.          

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