Bella’s Miso Soup

This recipe really came out of nowhere to be honest! I love miso when I go our for sushi, but I had never before made it at home! Looking through my fridge I had an odd assortment of various veggies and then my jar of miso caught my eye! I used a brown rice miso for this soup, but you can use any- soy bean, barely, nato miso will all work great. If you’re new to miso start with a little less- you can always add more! Feel free to add any veggies you have on hand, you can also use regular rice or soba noodles too instead of the zucchini noodles.



  • 2 tablespoons of miso
  • 4 cups of water
  • 1 green zucchini spiralized
  • 1 yellow zucchini spiralised
  • ¼ cup of peas
  • 1 carrot very finely sliced on mandolin
  • 1 red capsicum finely sliced
  • 3-4 leaves of Asian greens finely chopped
  • 1 tablespoon of tamari
  • ½ a teaspoon of sesame oil
  • 1 sheet of nori seaweed cut up into small strips
  • 1 teaspoon of mixed black and white sesame seeds
  • 1 chili (optional)
  • 1 inch piece of ginger finely sliced

Start by boiling your 4 cups of water on the stove.

While the water boils, prepare all of your vegetables.

When the water boils, turn it off and allow it to cool slightly.

Arrange the vegetables in two bowls evenly.

Add the miso to the water and stir well. Add the tamari, sesame oil, nori strips, chilli and ginger.

Ladle the broth over the vegetables in the bowl.

Scatter with sesame seeds. Taste and feel free to add more miso or tamari to suit your liking.