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Miso Soup with Veggies

Serves 2



  • 1.

    Put first 8 ingredients (coriander stems only, finely chopped) in a pot and bring to a simmer, add vegetables and cook until tender.

  • 2.

    Turn off heat and stir through the miso paste. Serve in bowls and garnish with coriander leaves and bean sprouts.


This recipe is from episode 38 of Good Chef Bad Chef series 3.

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Andrew Graham

Pinot Noir, Chardonnay and Other Whites are the best wines to pair with Miso Soup with Veggies.


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Posted by Nicki18Report
This was so good, quick & easy. Beats the life out of takeaway when you're in a hurry & I felt a lot better than I would after takeaway too! I'm not vegan, vegetarian, gluten free or lactose free or anything but I really think you are on to something great Janella. Thanks, can't wait to try some more recipes!