Miso broth

This is an amazingly nourishing broth. Light, vegan, yet utterly delicious.

Serves 2



  • 500ml good quality beef or vegetable stock
  • 1 tablespoon of dark miso paste
  • 1 tablespoon of soya or tamari sauce
  • Large handful of shiitake mushrooms, thickly sliced
  • 2 handfuls of spinach leaves
  • 1/2 small green cabbage, shredded
  • 100g cubed tempeh, tofu or other protein
  • 1 teaspoon of fine kombu seaweed
  • Chilli rapeseed oil
  • Enough soba noodles for 2 people
  • Black sesame seeds for decoration


Bring your stock to a gentle simmer
Add the mushrooms, tempeh, seaweed, miso, tamari and cabbage for 5 minutes
Cook your noodles, strain and place in bowls, drizzle with a little chilli oil
Add the spinach to the broth and check for seasoning
Once the spinach is starting to wilt, pour the soup over the noodles
Sprinkle with the seeds and serve