Miso Soup with Veggies


500ml water

2 sachets of dashi 

½ bunch coriander  

1 tsp tamari

1 tsp sesame oil

1 tsp soy sauce

1 tsp ginger, finely grated

1 tsp fish sauce

1 carrots, cut into sticks

1 cup Chinese cabbage, shredded

2 bulbs bok choy, quartered

2 tbsp miso paste

1 handful bean sprouts 



Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender. Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.