Wednesday, 11 May 2016

Miso Minestrone

I made this dish last month, before we went away on our holidays to Cornwall.  
D had a little taste and thought the miso was gravy like, not an odd thing to think - especially as Miso gravy  is quite popular at the moment, but what was a bizarre suggestion was to serve this with some mash.

What mash potatoes, really?!
Surprisingly, it worked.
I tentatively call this a Oriental inspired Minestrone because of the addition of miso paste.  There are many variations of miso.   I used one called Genmai Miso also known simply as Brown Rice Miso. 

This Minestrone was fresh and tasty. The courgettes had a bit of crunch.  the spinach lended a silkyness.  The beans and peas imparted that faint beany flavour; and the broth was both light and 'meaty' in flavour.   We also had it the following day as a soup too.    
Miso Minestrone 
Serves - 4 - 6 
2 tablespoons peanut or vegetable oil
1 onion, peeled and minced
2 small leeks, cleaned and sliced
4 chestnut mushrooms, sliced into small pieces
2 tablespoons Clearspring Genmai miso aka brown rice miso paste
1 courgette, cut into quarters
1 1/2 pints vegetable stock
160g mixture of frozen edamame, peas and broad beans  
Handful of spinach, roughly chopped
Freshly ground black pepper to taste
Salt to taste
In a wide pan, heat the oil, then saute the onion and leeks until tender, then stir in the mushrooms and miso paste and cook for a few minutes, before stirring in the stock, bring to the boil.  
Then turn the heat down and cook for a 10 minutes, before stirring in the remaining ingredients: the courgette, beans peas and spinach. 
Cook for a few minutes before serving.  
Taste and adjust seasoning if necessary.  
Best eaten within a couple of days. 


  1. Oooh this soup looks and sounds so good! This is going to be a must try! Thank you for sharing with #CookBlogShare x

    1. Thanks Kirsty, your the only one who seems to like it - not many comments on this post as you can see :( I didn't mind it at all.

  2. Hi Shaheen, I always learn a new recipe when I visit your blog.I never used miso paste. This dish looks healthy and tempting.
    Thanks very much for joining MLLA for this month. Please come and see the round-up on 2nd June.

    1. Thank you, I will come by to see the round up. Miso paste is an acquired taste.

  3. It sounds really tasty and I could really imagine it working with mashed potato too! Thank you so much for sharing with #CookOnceEatTwice.

  4. That sounds wonderful. Your recipes are always inspiring. Thanks for sharing with NCR. The roundup should be up shortly.

    1. Thanks Lisa. You are very kind and thank you so much for coming by and commenting, its appreciated.


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