Pairing colours when cooking is always fun; especially when it is as vibrant as this green soup. This punchy pea and spinach soup is packed with fibre and flavour, vegan, gluten free, and is a freezer raid meal that always tastes fresh.
Miso adds depth of flavour and a creaminess without any heaviness. It is best to use unpasteurised miso here as it is stirred in right at the end, so to protect all its health benefits.
This recipe requires dashi. Follow the links below for our simple dashi recipes. Alternatively, replace the dashi with fresh water or a stock of your choice.
Simple Dashi RecipeBonnie Chung
Dashi is the stock base for many Japanese dishes. They are rich in naturally occurring glutamates and provide and intense umami flavour.
This easy vegan dashi recipe can be used as a base for your as miso soups, noodle soups, congees or gravies. The kombu and shiitake mushroom infused stock will add extra depth for an authentic flavour. Make extra and keep it in the fridge.
Easy Dashi Recipe with Kombu and Bonito FlakesBonnie Chung
Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, congee or gravy recipes. This dashi recipe is super simple using just 3 ingredients; kombu, bonito flakes and water.
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