Miso soup

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There is something about miso soup that makes you feel like you are becoming instantly more healthy as you slurp. It is tasty and cleansing and this recipe contains noodles to make the dish a little bit more filling.

Miso soup with noodles, pak choi and mushrooms (serves 2-3)

1 vegetable stock cube

1 inch of ginger, peeled and finally sliced

2 tbsp. (I use 2 small sachets) of miso paste

100g dried rice noodles

1-2 pak choi, leaves cut off and stalks sliced in lengths

2-3 spring onions, finely sliced

100g mushrooms, finely sliced

1. Put the stock cube in a medium sized saucepan with 600ml of water and the sliced ginger and bring it to the boil. Add the miso paste and stir well before adding the pak choi stalks and mushrooms.

2.  Leave this simmering away for about two minutes so that the stalks have softened. Then add the pak choi leaves and the noodles and leave for another minute or so until the noodles are cooked.

3. Serve the soup straight away in bowls and garnish with the spring onion.

Serving Tip: If you leave the dish too long before serving, the noodles may absorb too much water and become soggy so make sure you it the whole lot whilst it is still fresh!



Something on the side


Couscous is often my go-to emergency side dish when I need something quick and simple or haven’t planned what is for dinner. Recently I have been making a little more effort to jazz it up, and this example goes really well with curries, tagines, and other dishes that pack a bit of punch.

Buttery almond and coriander couscous (serves 2-3)

150g couscous

Knob of butter

A small handful of flaked almonds

Small bunch of fresh coriander

Salt and Pepper

  1. Put 2 small knobs of butter (each as big as a penny) in a bowl and add 150g couscous. Pour over 200ml boiling water, add a pinch of salt and pepper, and lightly stir. Cover the bowl with a plate or a lid.
  2. Meanwhile, put another small knob of butter (this time about as big as a ten pence piece) in a small frying pan and melt. Add the flaked almonds and coat in the butter. Cook the almonds until starting to brown, stirring occasionally. Set aside.
  3. About 5 minutes after you have covered the couscous, stir in through with a fork, adding a little extra water if necessary. Stir through the almonds and a small handful of roughly chopped coriander leaves.


Try a little bulgar wheat…

This recipe started off as a ‘chuck it all in’ dinner that tasted good enough for me to write down what I had done and refine it for next time. It is great as a healthy lunch or supper just as it is, or as a side to something else tasty. I recently used the mixture to stuff peppers and grilled them on the bbq…

Feta and olive bulgar wheat salad (serves 1 or 2 as a side)

70g bulgar wheat

½ small onion

50g courgette

1 clove of garlic

½ tsp cumin

¾ tsp ground coriander

Sprinkle of cayenne pepper

1 tbsp tomato puree

1 tomato (chopped)

8 green olives (pitted)

30g feta cheese (cubed)


  1. Bring a saucepan of hot water to the boil and add the bulgar wheat. Cook for 12-15 minutes on a gentle boil.
  2. Meanwhile, chop the vegetables and fry the onion and courgette in a little oil. Once softened, add the garlic, tomato, ground coriander, cumin and tomato puree. Add as much cayenne pepper as you like, depending on how hot you like your food. I use a sprinkle to give the dish a gentle kick. Give the ingredients a good stir and cook gently for a further 5 minutes.
  3. Once the bulgar wheat has been cooking for enough time. Turn off the hob and cover the saucepan for 10 minutes. After this time, drain the wheat and add it to the pan of vegetables which should still be on a low heat.
  4. Stir all the ingredients together and add in the olives and the feta.

This dish can be served hot or cold so serve when ready.