Hot and Sour Vegetable Miso Soup
Recipe type: Soup
Serves 2
  • 1 courgette
  • 2 tsp coconut oil
  • 1 red chilli, seeded
  • ½ red onion, thinly sliced
  • 2 shiitake mushrooms, sliced
  • 1cm fresh ginger, grated
  • bok choy
  • 750ml water
  • 2 tbsp miso paste
  • 1 tbsp agar flakes
  • Fresh coriander
  • Scallions, finely chopped
  • Toasted sesame oil
  • Liquid aminos, to taste
  • White pepper
  • Lime wedges, to serve
  1. Using a vegetable peeler, mandolin, or spiralizer, julienne the courgette into thin noodles.
  2. Set aside, evenly distributing them into two serving bowls.
  3. Melt the coconut oil in a saucepan that is large enough to hold all ingredients.
  4. Add the chili, onion, mushrooms, and grated ginger. Sauté for 5 minutes until softened and fragrant.
  5. Carefully add the water, bring to a boil and add the miso and agar flakes.
  6. Mix well so the miso paste dissolves.
  7. Place the bok choy in the saucepan, cover and let cook for a further 5 minutes.
  8. When cooked, lift the bok choy, and mushrooms out of the soup and set on top of the courgette noodles.
  9. Ladle the soup into the bowls and top with fresh coriander, scallions, a few drops of sesame oil and liquid aminos, a sprinkle of white pepper, and fresh lime wedges to serve.
Recipe by EPJHealth at