Miso Soup

15 ingredients, 60 min, 4 servings


1 leek, sliced
Vegetables of choice, chopped (I used carrot, red pepper, 5 stalks of purple sprouting broccoli and 1 tbsp dried porcini mushrooms)
1 portion of buckwheat noodles per person
Protein of choice – tofu, a handful of prawns, shredded chicken breast
1 thumb-sized piece of ginger, chopped
1 clove garlic, chopped
1 jalepeno chilli, chopped (optional)
2 tbsp miso (I used brown miso)
1 tsp tamari
1 tbsp seaweed flakes
1 tbsp toasted sesame oil
Juice of a lime
1 tbsp mixed seeds per person (I like a mix of sunflower, sesame and pumpkin seeds all in equal measures)


Gently fry leek, garlic, ginger and chilli (if using) in a little oil until leek is softened. Add other vegetables and stir for 2 -3 minutes to heat through. Mix 1½ litres of hot water with the miso and add to the pan. Simmer for 20 minutes then add the tamari, lime, sesame oil and seaweed flakes. Continue to simmer for a further 10 minutes whilst you cook the buckwheat noodles in a separate pan. Prepare whatever protein you are adding.
Drain noodles and portion out into bowls. Add the tofu/prawns/chicken. Ladle in the miso soup. Top with the seed mix and serve.