Mighty Miso Soup

Miso soup is a delicious Japanese culinary classic, renowned for its harmonious blend of flavors and comforting warmth. At its heart lies a rich, umami-laden broth, created by dissolving fermented soybean paste, known as miso, into a delicate dashi stock. This infusion results in a base that exudes a deep, savory essence that dances on the palate.
Serving Size: 4 people
Cooking Time: 20 Minutes


    • Vegetable stock (1.6 litres)
    • Carrots (1)
    • Celery stalk (1)
    • Onions (1 small)
    • Leeks (1)
    • Miso (2-3 Tbsp)
    • Sesame oil (1-2 tsp)
    • Wakame (as desired)
    • Spring onions or Chives (for garnish)
    • Sea Salt (to taste)


1. Wash and trim the vegetables. Cut in the desired shapes (thin slices for a breakfast soup possibly, and chunkier pieces for a hearty miso soup).

2. Soak the wakame in cold water.

3. Dissolve the miso with some vegetable stock, to a semi-liquid paste and reserve.

4. Preheat a saucepan, under a medium flame. Add plain sesame oil and gradually add the onions, leeks, celery, and carrots. Add salt and cook for a few minutes with a drop lid.

5. Cover the vegetables with a small amount of vegetable stock and cook for 5-10 minutes on a low flame. Add more vegetable stock to the desired volume of soup. Bring to a simmer and cook further. When done, add some of the miso, stirring it gently into the soup and resume cooking gently. Taste before adding more miso if needed. Cook for 5 minutes, do not boil. Add the spring onion green (finely cut) or chives. Serve immediately


For a lighter soup, do not sauté the vegetables in oil. Simply place about 1 cm of stock or water in the pan, bring to a simmer, add the vegetables (carrots, onions, celery, leeks), cook until almost soft and add the remainder of the stock. Then follow the recipe as above. Using white miso will give a lighter sweeter soup, darker misos are saltier and give a stronger flavour. You can mix both.

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