Miso & mushroom broth

With miso paste on hand you’ve got an almost instant bowl of comfort on hand. Add some tofu or beef strips and mushrooms and it becomes a whole meal.

Serves 3-4


1L stock – vegetable, chicken or dashi (Japanese stock)

100g shiitake mushrooms, sliced thinly

3 spring onions, chopped finely

2 tablespoons miso paste

100g tofu, cubed

100g beef schnitzel, cut into thin strips (optional)

Sesame seeds to sprinkle

3-4 mini seaweed snack sheets


1. Bring stock to a simmer. Add mushrooms and half the spring onions and cook for 4-5 minutes. Mix miso paste with a few tablespoons of the hot stock to dissolve. Add to the broth and then add tofu and beef (if using). Remove from the heat and let stand for 2-3 minutes.

2. Serve in little bowls, adding a sheet of seaweed to each bowl. Garnish with sesame seeds and remaining spring onions.

Nici’s note:

Miso paste is made from fermented soy and grains. It is quite high in salt, so typically you won’t need extra salt for seasoning. I also like to use a low-salt stock to counter the miso’s saltiness.

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