Hearty Miso Soup

Serves 4
Time 20 minutes


1 zucchini, spiralised

6 cups water, boiling

¼ cup white miso paste

1 block firm tofu, cubed

6 button mushrooms, halved

2 baby bok choy, thinly sliced 

6 snow peas, thinly sliced 

1 sheet wakame seaweed

1 tablespoon light soy sauce

4 eggs

¼ tsp salt

¼ tsp chilli flakes

1 bunch fresh mint, chopped

1 bunch fresh coriander, chopped

1 bunch spring onions


In a large serving bowl. Add spiralised zucchini noodles. Set aside. 

In a medium pot of boiling water add the miso paste, soy, tofu, mushrooms, bok choy, snow peas and seaweed. Cook for 10 minutes. 

Ladle chunky miso soup onto the bed of zucchini noodles.

Add 1 boiled egg.

Season with salt, chilli flakes, fresh mint, coriander and spring onions.