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Donal Skehan
Miso Rice Soup | DonalSkehan.com
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Miso Rice Soup

January 18

There is something instantly restorative about a broth like this. Even the worst head cold would find it hard to withstand its soothing elements. Miso is a fermented paste most commonly made from soybeans and adds an essential salty umami taste to this soup. 

  • serves Serves 4
  • time 15 mins

Method

  1. 1. Place a large pan over a medium heat and add the oil. Add the spring onions, chilli and ginger and fry for 3–4 minutes.
  2. 2. Pour in the vegetable stock, sesame oil, soy sauce and rice wine vinegar and then mix in the miso paste.
  3. 3. Bring to a steady simmer and then add the mushrooms, cooked brown rice and bok choy. Cook for 5 minutes until the bok choy is tender. Serve immediately.

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Ingredients

1 tbsp sunflower oil

6 spring onions, thinly sliced

1 red chilli, thinly sliced

Thumb-sized piece of fresh ginger, finely grated

50.7fl oz vegetable stock 

2 tsp sesame oil

1 tsp light soy sauce

1 tbsp rice wine vinegar 

1 tbsp miso paste

4.4oz shiitake mushrooms, thinly sliced

8.8oz brown rice, cooked

2 baby bok choy, quartered

1 tbsp sunflower oil

6 spring onions, thinly sliced

1 red chilli, thinly sliced

Thumb-sized piece of fresh ginger, finely grated

1.5 litres vegetable stock 

2 tsp sesame oil

1 tsp light soy sauce

1 tbsp rice wine vinegar 

1 tbsp miso paste

125g shiitake mushrooms, thinly sliced

250g brown rice, cooked

2 baby bok choy, quartered