Hot and Sour Miso Soup

miso1 miso2

Miso soup is a really quick and easy dish, and something I don’t make often enough. Hopefully that will change now! I was really craving miso soup for a few days, and when I finally got round to making it, I just kind of threw in a few extras and voilà! This soup recipe was born! I have always been a fan of spicy, tangy, comforting Asian soups but have never quite managed to recreate one myself until now.

What I love about this dish is the simplicity and versatility. I have given you my exact ingredients below so that you can recreate my soup, but you can actually just use the base of this and add whatever you like, or whatever you need to use up! The dish is completely vegan excluding the prawns, and you could always add some tofu for some extra protein, or even some meat if you wish! It really is a dish for everyone. And although it may look super fancy and impressive, it actually only takes 10-15 minutes to whip up, making it perfect for a healthy, comforting evening meal.

Hot and Sour Miso Soup
Serves: 1
  • 2 cups water
  • 1 tsp coconut oil
  • 3-4 salad onions
  • 1 medium-hot chilli, depending on tastes
  • 2cm cube fresh ginger
  • 1 cup chopped broccoli
  • 1 tbsp miso paste (I use Clearspring Brown Rice Miso)
  • 1 tbsp tomato purée
  • A handful of fresh coriander, plus extra to garnish
  • A large handful of bean sprouts
  • Two handfuls of fresh greens (I use 1 handful of kale, stalks removed and 1 handful of spinach)
  • 50g soba noodles (I use 100% buckwheat)
  • 6 pre-cooked king prawns (optional, leave out for a vegetarian or vegan version)
  • ¼ tsp ground cumin
  • ¼ tsp ground black pepper
  • A pinch of salt
  • A wedge of fresh lime to serve
  1. Place the coconut oil in a large saucepan and melt on the lowest heat
  2. Chop the onions and chilli finely and grate the ginger and add to the oil
  3. Cook gently for 1 minute
  4. Add the water and turn up the heat slightly
  5. Add the broccoli and gently simmer for 2 minutes
  6. Add the miso paste, tomato purée and stir well until dissolved into the water
  7. Add the bean sprouts, greens, coriander, cumin, salt and pepper and simmer for a further minute
  8. Finally, add the prawns and noodles, turn the heat down low and simmer for 4-5 minutes until the noodles are soft and the prawns cooked through
  9. Gently pour the soup into a bowl and garnish with extra coriander
  10. Squeeze the juice from the lime wedge over the soup and serve piping hot with chopsticks and a spoon


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