Miso Soup


1 tbls olive oil

1 leek, white parts sliced

1 tbls ginger, grated

1 garlic clove, crushed

1 tbls coriander, stems

1 carrot, julienned

½ cup daikon, julienned or diced

1 cup broccoli florets and stems

2–3 sachets of dashi

1 stick of kombu (if available)

4 shiitake mushrooms, fresh and sliced

1 tbls tamari, or to taste

1 tsp fish sauce

1 tsp sesame oil

½ cup miso paste (shiro or genmai)

½ block cup silken tofu, cut into 2

2 spring onions, finely sliced

1 cup coriander leaves

½ sheet of nori, cut into thin strips

1 pkt gluten free rice noodles


Pour boiling water over the rice noodles so that they are fully immersed and leave for five minutes.

Sauté the leeks in the oil, then add the ginger, garlic and coriander stems. Saute until soft. Then add your carrots and daikon and stir to coat. Add 500ml water, the dashi, (kombu), mushrooms. Allow to simmer until the veggies are tender and then add the broccoli.

Turn down the heat and stir through the miso paste, (do not boil, boiling kills the live enzymes in miso), tamari, fish sauce and sesame oil. To serve, divide the noodles between four bowls then top with the tofu. Ladle the broth in. Finish with finely sliced spring onions, coriander leaves and shredded nori, if using.