Acorn Miso Soup

Serves 6

½ cup of Arame

4 cups of water(Plus 1 carrot cut length ways and 1 celery stick cut into half for veg stock base)

2 large cloves of smoked garlic, sliced thinly

1 inch of ginger root, grated, squeezed and juice reserved

1 carrot, cut into thin slices or matchstick size pieces

1 onion, sliced into thin crescents

7 tablespoons of Miso of choice

1 cup smoked Tofu, cut into1cm cubes

2 heads of sliced Pok Choy

Sliced Spring Onion and 1 tablespoon of sesame seeds for garnish


3 cups Wheat free Rice Noodles, presoaked ( clear spring)



  •     Cover the Arame in water to soak
  • Combine the 4 cups of water with the veg base carrot and celery and bring to simmer in a 2-quart saucepan
  • Gently cook until veg soften, then strain discarding the carrot and celery, what remains in the saucepan is your stock
  • Strain the arame soaking water into stock saucepan and place soaked arame to one side
  • Sauté in a separate 2-quart pot the garlic and onion in a little toasted sesame oil until translucent
  • Keep at a simmer and add the presoaked Arame, Tofu and strained veg stock. Simmer
  • Keep at a simmer and add the carrot flowers /match sticks and Pok Choy. Remove from heat
  • In a small bowl, dissolve the miso in ½ cup of strained soup stock. Return this miso back to the pot and stir through
  • Add noodles into serving bowls evenly, ladle broth and contents in, sprinkle with spring onion to garnish.


NOTE: Longer cooking or boiling destroys Miso’s beneficial micro-organisms.

Soup made from miso , which is fermented soybean paste, is a staple in Japenese and vegetarian restaurents and homes the world over.. It is an extremely healthy food, providing easily diegestable protein and benisfical live bacteria, cleansing the blood and aiding diegestion. In the spring and summer months it is more traditional to use a lighter miso such as Mellow Barley as it gives a lighter flavour as oppossed to the more intense flavours such as Red Bean Miso, although all types of Miso are of equal and huge benifit.

Traditionally there would only be the Tofu, Miso, Sea Vegetable and Spring onion however we have added teh benifits of globe onion, a light spring green veg option and rice noodles but feel free to improvise – maybe try adding millet or more steamed vegatables or a different sea vegetable such as the more traditional Kombu or Wakame.