a quick, easy and delicious fermented soup (vegan)

This has got to be one of the most easy, warming and cosy-making raw soups.  A delicious soup to snuggle up with. The base of this soup is miso, which is a fermented paste.

There are lots of different types of miso. I am using the brown miso in this recipe which has a rich, savoury, complex flavour  – the result of several months of aging. Brown miso is deep and flavourful with an umami taste, made from soy beans and barley koji. It is not gluten free, so if you are looking for a gluten free miso, choose red miso instead.   

Miso is a fermented living food so therefore should be added to warm water, never boiling, so the good probiotics are preserved.



Serves 2-3

  • 3 cups hot (not boiling) water
  • 1 teaspoon of fermented unpasteurised brown miso (I use ‘Clear Spring Barley Miso’)
  • 1 tablespoon tamari
  • 1 teaspoon olive oil
  • 1 clove of garlic
  • 1 teaspoon of root ginger, minced
  • 2 leaves of cavolo nero (black kale), finely shredded
  • 1 carrot, finely sliced
  • 1 spring onion (scallion/green onion), sliced
  • 1 mild red chilli, thinly sliced



1. Blend the warm (not hot) water with the barley miso, tamari, olive oil, garlic and ginger until it becomes a smooth broth.

2. Pour the broth into a saucepan with the shredded cavolo nero, spring onions, carrots and chilli and warm all the ingredients gently.

3. Pour into warmed bowls.