Flavour of the Month: Miso Soup

For November’s Veg Pledge to raise money for Cancer Research UK, rustle up this super-quick miso soup. It’s vegetarian, vegan friendly and delicious. A wonderfully warming bowl for cold wintery days.

Serves 4

Prep time: 15 minutes

Cook time: 10 minutes


Miso soup ingredients
800ml vegetable stock

4 tbsp miso paste

Soy sauce


1 garlic clove, crushed

1 tbsp ginger

300g mixed mushrooms

4 spring onions

1 pak choi

1 carrot

100g firm tofu

100g dried soba noodles

Chilli flakes or chilli oil (optional)



  1. Make the vegetable stock and pour into a large saucepan. Add the miso paste, heating gently and stirring until the miso paste has dissolved.
  2. Meanwhile, chop the spring onions diagonally, slice the mushrooms, prepare the pak choi, grate or peel the carrots and crush the garlic.

  4. Add the garlic and ginger to the pan.
  5. Add a dash of soy sauce and salt to taste.
  6. Add the spring onions, mushrooms and pak choi and simmer for 2-3 minutes until softened.

  8. Add the chilli flakes or oil if desired.
  9. Fry the tofu (follow instructions on the packet).
  10. Cook the noodles (as per the instructions on the pack).
  11. Add the tofu and noodles to the miso soup.  Serve and enjoy!



Find out more:

Veg Pledge for Cancer Research UK
Take on the challenge & go vegetarian or vegan for one month to raise money for life-saving cancer research.

How to go vegan
Tips on following a plant-based diet


More veggie recipes:


Meat-free Meatballs & Spaghetti

Pesto & Cous Cous Stuffed Aubergine

Roasted Asparagus with Romesco Sauce