miso soup miso soup

Time for Dinner

Ginger Miso Broth with Sesame Baked Veggies

This delicious, bowl of joy is perfect any time of the year. In winter it still feels comforting and in summer it still feels fresh and vibrant!

Make sure you purchase a good quality, organic miso paste as it really does make all the difference to the flavour. Good quality miso is packed with goodies. High in protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fibre! Wow. A broth the packs a nutritional punch! It is also a natural probiotic, perfect for gut health.

There are three main types of miso – white, red and yellow (also known as awase). We love Awase for its flavour and versatility but you can use whichever you prefer to make your soup.


You will need

Large and small pan

Sharp knife and chopping board

Small bowl

Baking dish



For the soup

1 tablespoon of good quality miso paste

1/2 vegetable stock cube

thumb-sized knob of ginger (or more if you wish!)

1 large garlic clove

2 spring onions

Handful of coriander

Optional – few cubes of tofu

Noodles of your choice – we love rice noodles

Optional – sliced red chilli

For the veggies

1 teaspoon of sesame oil

1/2 teaspoon minced garlic

1/2 teaspoon of honey

1 tablespoon of soy sauce

1 aubergine sliced into two halves

1 courgette sliced into two halves

1 bell pepper into large

Get your Miso Soup ready

While a kettle is boiling, grate your ginger, finely slice your spring onions and crush the garlic.

Place stock cube and miso paste into a pan, adding 2 cups of boiling water and return to boil.

Once boiling, turn down to a gentle simmer. Add ginger, garlic and spring onions.

Lid on top and leave on a gentle heat.


Pre-heat the oven to 180 degrees.


In a small bowl mix the sesame oil, soy sauce, minced garlic and honey.


Cut veggies into large chunks or halves.


You can either then cover and marinade your veggies for ultimate flavour or, put them straight on the baking tray and brush them with your sauce.


Bake in the oven for 20 minutes or until soft and slightly browned.


Once your veggies are close to cooked, bring a little more heat into your miso. If you want, now is the time to add your tofu, chillies and fresh coriander. Give it a taste test and season as you see fit.


In a separate pan, cook your noodles following the instructions. Honestly, any noodles work we just prefer rice noodles in this dish.


Once everything is cooked, Place your noodles into your bowl and ladle miso soup on top,


Arrange your veggies on top of noodles and soup.


We love to add a garnish of crushed salted peanuts, fresh coriander and sesame seeds. If you wish, a boiled egg on top is great too!

Dig in and enjoy!