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Broccoli and Spinach Creamy Miso Soup (Vegan, Gluten-free)

2 servings


200g Broccoli (Florets & Stem)

1 cup Spinach

4 Mushrooms

1 cup Soy Milk

1 cup Water


Broccoli floret -boiled

Spinach leaves - quickly blanched


  1. In a medium sized pot heat the oil over medium heat. Add in the broccoli, mushroom and spicy seasoning then stir.

  2. Pour Cooking Sake then cover and allow to steam-cook for a few minutes then add a cup of water simmer for 5 minutes.

  3. Add soy milk and heat until the soup mixture is heated. Stir in the spinach and cook another minute or less until the spinach is soft and wilted.

  4. Stop the heat and add a tablespoon of Miso Paste and mix until well combine.

  5. Using a stick blender (or transfer to a blender) blend the soup mixture until creamy and smooth.

  6. Place the soup in serving bowls and serve with the toppings.


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