VEGEMISO and Ginger Soup

Prep time: 15 min – Total time: 25 min
Makes: 4 servings


1.5 litres salt reduced chicken stock or vegetable stock

11/2 tablespoons VEGEMITE

3 spring onions diagonally sliced

1 large carrot cut into julienne strips or spiralised

1 bunch baby bok choy, thickly sliced diagonally

3 teaspoons grated green ginger

200g shitake mushrooms, trimmed (or swiss brown mushrooms, sliced)

1-2 tablespoons red miso paste (optional)

½ cup frozen edamame beans (can use fresh)

15g wakame, broken into pieces

300g silk tofu, cut into cubes


Whisk together the stock and VEGEMITE in a medium saucepan until combined, bring to the boil then reduce to a simmer.

Add the spring onions, carrot, bok choy and ginger then simmer for 2 minutes or until the bok choy is a bright green.

Add the beans and wakame and simmer a further 2 minutes or until wakame is softened.

Lastly add the tofu and simmer until heated through. Season to taste.

Ladle into 4 serving bowls and serve immediately.