Ruby’s Pimpin’ Miso Soup Recipe (serves as many as you like!)

Gluten free, dairy free, egg free

This is a very flexible recipe where you can add whatever you like, but here’s some ideas to get you started:


A dash of olive oil
1 cm fresh ginger, finely chopped
1 – 2 garlic cloves, finely chopped
1 onion (red onion is even more delicious)
1 – 2 chili finely chopped – or use Jellico sweet chili sauce
Stock – Massels salt reduced vegestock cube is my fave!
1 packet of Miso (make sure it is gluten free)
Veges (anything goes: leek, kumera, carrot, spinach, mushroom, bok choy, pumpkin… you get the idea!)
Vermicelli noodles
A few dumplings per serving (Leann’s chicken and veg are lovely, and healthy too!)
Soy sauce (again, Jellico’s is yummy and a bargain!)
Fresh herbs


1) In a dash of olive oil saute- finely chopped ginger, garlic, chili and onion.
2) Add water and enough stock to make it flavorsome (check stock directions)
3) When the mix is boiling away add delicious seasonal veges, dumplings, noodles – anything tastes good in this- It’s a great way to have a fridge clean up!
4) Add miso flavoring to pot, a dash of soy sauce if you fancy and any fresh herbs you have kicking around. Fresh ground pepper always adds a nice kick.
To serve I sprinkle some Nori on the top and enjoy!

– Ruby

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