This fermented bean paste is a fantastic staple to have in your fridge. Use it to make a quick soup, or add to sauces or marinades. Add a selection of vegetables to the soup, or enjoy them so booth on its own.


  • 2 cups of water
  • 1-2 tbs miso paste
  • 1 spring onion, green parts sliced
  • 2 cm ginger, peeled and sliced
  • 1-2 sheets wakame seaweed, roughly torn or cut into small pieces.


  • 1 red chilli, thinly sliced
  • 2 tbs fresh coriander, finely chopped


  1. Add the water to a saucepan.
  2. Add the miso paste and bring to a simmer, and stir to dissolve the miso paste.
  3. Remove from the heat and add the spring onion, ginger and wakame.
  4. Cover and leave to sit until the wakame has wilted.
  5. Add the chilli and coriander if using.
  6. Serve hot.

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