Miso Soup

This miso soup is great for a light meal or can be modified to be a more substantial meal with the addition of noodles and a boiled egg or protein choice.
There are no hard and fast rules with particular ingredients, get creative and use whatever vegetables are on hand

Serves 2
Prep time 10 minutes
Cook time 10 minutes


For soup

  • ¼ leek or ½ a white onion, cut into slices
  • 1 clove grated garlic
  • 1 small carrot, finely diced
  • 1-2 tsp fresh grated ginger
  • 1-2 sticks of celery, finely sliced
  • ¼ cup coriander stems, finely sliced
  • 1/2 – 1 tsp chilli flakes
  • 1-2 tsp dulse flakes
  • 2.5-3 cups water
  • 2 tbs miso paste
  • Fish sauce
  • Tamari

For garnish

  • 1 fresh chilli
  • Sprigs of fresh coriander
  • Fresh crunchy vegetables (eg. finely sliced radish, cabbage or bean spouts)
  • Sesame oil
  • Sesame seeds


  1. Heat a medium pain until quite hot, add ½ teaspoon of sesame oil and onion/leek slices. Do not stir. Leave for a few minutes until they are charred. Keep exhaust fan on!
  2. Once charred immediately add a dash of water to prevent the onion sticking to the pan. Add carrot, coriander stems, celery, garlic, ginger, chilli flakes, dulse flakes and water.
  3. Bring to the boil, reduce heat and simmer until a broth has formed and vegetables are at desired consistency
  4. In a separate bowl, whisk miso paste and a bit of water to form a runny paste
  5. Add half of the paste to broth and taste, add more paste if necessary
  6. Add fish sauce (a few drops at a time) and tamari (about 1-2 tsp) to taste (this created a ‘unami’ flavour)
  7. Take off heat and serve with fresh chilli, coriander, extra finely sliced vegetables, sesame seeds and drizzle of sesame oil to finish

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