Miso and mushroom broth

Miso and mushroom broth

5 mins Prep · 35 mins Cook

This umami-packed recipe is as delicious as it is nutritious. Miso, rich in probiotics, and mushrooms, loaded with vitamins, are the perfect pairing to give your body the boost it needs

Created by Spinneys
Prep time 5 minutes
Cook time 35 minutes
Serves 4
Cuisine Asian
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 142
Fat 7.9g
Saturates 0.8g
Protein 4.2g
Carbs 15.3g
Sugars 7.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Wipe the mushrooms clean. Peel and crush the garlic and ginger.


Heat the oil in a large cast-iron frying pan placed over a medium heat.


Once the oil is hot, add the garlic and ginger and sauté. Add the mushrooms in whole and sauté for 5 minutes or until golden. Add in 1 tbsp of miso paste, soya sauce, palm sugar (or coconut sugar) and water. Sauté for a further 5 minutes or until tender and golden. Set aside.


Place the stock in a medium pot and add in the rest of the miso paste. Bring to a gentle simmer.


Finely chop the chilli and quarter the lime.


Add in the miso mushrooms, pak choi and red chilli. Cook for approx. 5 minutes or until the pak choi is tender.


Divide the broth, pak choi and mushrooms between 4 bowls and top with the lime wedges. Serve immediately.