05/08/2026
Today feels like the first time it’s dropped below 20C in months 🫤 We’ve even got a few ominous clouds 🌧️ and drops of much needed rain falling.
The cooler weather has inspired today’s miso soup lunch! Great for gut health with fermented miso and plenty of greens for plant fibre 🌿
Ingredients:
1 portion wholegrain noodles (soba or wholewheat work well)
1–2 large handfuls leafy greens (spinach, kale, pak choi)
1 tbsp white miso paste
400ml hot water or light vegetable stock
1 spring onion, finely sliced
1 tsp sesame seeds
Optional: a drizzle of tamari or a little grated ginger
Method:
Cook the noodles
Pour boiling water over your noodles (or cook as per packet), then drain.
Prepare the greens
If using kale or pak choi, shred finely. Spinach can go straight in.
Make the broth
Let your hot water cool slightly (so it’s hot, not boiling), then stir in the miso until dissolved.
Bring it together
Add the noodles and greens to the bowl. Pour over the miso broth.
Finish
Top with spring onion, sesame seeds, and any extras.
