Green Goddess Miso Soup


For a really quick and super healthy dinner this week make sure you try this miso soup recipe which is jam packed with green goodness! It’s my absolute favourite go-to for when I need something quick but also nutrient dense.

Great for those who are feeling slightly under the weather! This soup is full of antioxidants and anti inflammatory properties so its sure to give your immune system the boost it needs.

You really can’t go wrong with this recipe, and if you feel like something a bit more substantial you can always add noodles or serve it with some soft boiled eggs. I like to add dried shiitake mushrooms along with the water I’ve used to soak them in; great for extra flavour.


Ingredients - 2 servings

1 litre water

1 vegetable stock cube/ stockpot

2 cloves garlic, minced

1 thumb size piece of ginger, grated or minced

1 tbsp brown rice miso

2 tbsp rice wine

1/2 tsp sesame oil

1 tsp srirarcha or chilli oil

3 tbsp soy sauce

juice of 2 limes

1/2 iceberg/ romaine lettuce shredded thinly sliced

2 x pak choi

1 x packet sugar snap peas

To serve: coriander. fresh chilli, spring onion


1. Bring water to the boil in a saucepan, add the stock cube and use a whisk to dissolve the stock in the water. Turn the heat down so the soup is at a steady simmer and add the garlic, ginger, miso, rice wine, sesame oil, sriracha, soy sauce and lime juice. Give the soup another stir with a whisk so the flavours are fully combined. You can taste and adjust the seasoning at this point.

2. Add all of the veggies to the soup and simmer for a couple of minutes, when they start to go soft take the soup off of the heat.

3. Serve in large soup bowls with coriander, chilli, spring onions and some extra chilli oil if you are feeling brave!