VegBox Recipes

Miso-Style Soup

In Japan, Miso soup is often eaten daily and is believed to help the digestive system. This variation on the original adds in a few vegetables, with optional tofu, to make a soup substantial enough for a lunch or light supper.


Serves 4

  • 1 inch strip of kombu seaweed, soaked in water for ½ hour*
  • 2 small onions
  • 2 medium carrots
  • ½ white / green cabbage
  • 1 pint water
  • 2 tablespoons tamari or soy sauce
  • 2 heaped teaspoon miso paste (I prefer barley miso - available from many farm shops and health food shops)
  • Handful of sesame seeds
  • 200g noodles - buckwheat are traditionally used and have a great flavour

* You can still cook this recipe, even if you don't have any seaweed, but it does give a more authentic flavour. Don't use too much!



  1. Heat a frying pan with no oil and add the sesame seeds. Cook until they start to "jump" out of the pan. They are now toasted. This makes a delicious difference to the flavour. If you have a pestle and mortar, you can grind them to a powder.

  2. Drain the seaweed and tear into small strips.

  3. Peel the onion and chop it finely. Wash the carrot and slice it finely. (If it's big, chop it in half first).

  4. Put the onion in the bottom of a pan and arrange the carrot in a layer on top, with the seaweed. Add just enough of the water to cover the vegetables. Cover the pan and simmer gently for 5 minutes.

  5. Meanwhile, cook the noodles in boiling water, according to the packet instructions. Drain them and rinse in cold water, to stop the cooking process.

  6. Shred the cabbage and put in the pan on top of the carrots. Don't add any more water, unless it's starting to boil dry. Cover and steam for 5 minutes.

  7. Mix the remaining water with the tamari. Add to the pan and bring to a simmering temperature. Remove from the heat.

  8. Mix the miso with the sesame seeds and a tablespoon of water. Add to the pan. Mix well. Add the noodles and stir to mix. Serve immediately and - if you're brave - eat with chop sticks!

Time From Cupboard-To-Table

15-20 minutes .

Notes & Variations on Miso-Style Soup

You can make the soup ahead and cook the noodles at the last minute.

For a more traditional Japanese miso soup, add 1cm cubes of firm tofu for the last 2 minutes of cooking and omit the vegetables.


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