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Miso Soup with Asian Veg, Japanese Omelette and Brown Rice...

Super-quick, healthy, and full of flavour, this beautiful bowl of punchy broth will definitely warm you up on a chilly winter's day!! Serve it as a starter or a side dish with your favourite Japanese food, or enjoy it as a meal on its own.

Serves 6


  • 2 tablespoons of Miso Paste (fresh or packet)

  • 1 litre Vegetable stock

  • 1 small-sized root-grated ginger

  • Splash of Mirin

  • 12 Shitake mushrooms fresh or dried

  • 1 sheet shredded nori or wakame

  • 3 tablespoons sesame oil

  • 1 large bunch of Asian greens

  • 2 eggs

  • Roasted sesame and/or sunflower seeds

  • Oyster sauce

  • 200gms brown rice (pre-cook)

  • Tamari or Soy

  • Coriander and/or Spring onions for garnish


  1. Place Miso in a saucepan.

  2. Add 1 litre vegetable stock , half - grated ginger, splash of mirin, stir gently and bring to a steady simmer.

  3. Add half the mushrooms and the sliced nori or wakame.. turn down to a low heat.

  4. In a frying pan, stir fry greens with remaining half grated ginger and sesame oil, put on a plate to the side.

  5. Lightly whisk the 2 eggs in a small bowl with a fork and season.

  6. Slice mushrooms and fry off on one side in the same pan as the vegetables, add a little more sesame oil if needed then add eggs over top to make an omelette. Add some sesame seeds before its fully cooked. Slice the omlette long and fine.. throw a few drops of oyster sauce over the omelette! Yum, yum!!

To serve, place brown rice in a bowl then miso and veg …omelette goes on top, and then sprinkle spring onions and/or coriander and seeds. Add a little soy sauce or tamari to your liking.


To add some extra protein, you can add some shredded cooked chicken or

Step 2, add uncooked chicken breast cut crosswise into 3 pieces, simmer for 15 - 20 minutes until cooked through, remove and shred, and return to pot.

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