Miso soup with home grown sprouts


miso soup

Miso soup is an essential staple in Japan. It is eaten by 75% of the population at least once a day (sometimes for all meals) Miso paste includes several varieties including white miso paste, red/brown miso paste, and barley miso paste. All typical Japanese households know at least one, but often several, miso soup recipes. For toppings, you can consider adding pork loin or salmon. Pork and salmon are great sources of protein and is warming to the body, which is why they are excellent additions to your meals in winter! This recipe is gluten free. Without the topping it is also vegan friendly.  Serve it with rice, a main and some side dishes.


miso soup ingredients

miso soup ingredients chopped

Ingredients (serves 4)

  • 1/8 Japanese pumpkin, diced
  • I carrot, diced
  • 1 sweet potato, medium sized, diced
  • 8 dried shiitake mushroom
  • 1/2 C home grown chickpea
  • 1/2 C home grown mungbean
  • 1/2 C buckwheat
  • 2 cm fresh ginger, finely chopped
  • handful of spring onion, finely chopped
  • 700 ml water
  • 3-4 tbsp miso )we used brown rice miso from Enokido
  • 1 tsp dashi powder (optional)


    1. Pour water into saucepan and bring to a low simmer with dried shiitake mushrooms. Once soft, remove mushrooms, slice them and set aside.
    2. Add dashi to the mushroom infused water.
    3. Add carrot, buckwheat, ginger, chickpeas and mungbean and cook for 5 mins.
    4. Add the rest of the vegies and cook for another 15mins or until all is cooked.
    5. Remove from heat and add miso. Stir to combine.
    6. Serve in a bowl and sprinkle fresh spring onion as garnish.

    miso soup with rice

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