VEGEMISO and Ginger Soup

Prep Time: 15 mins | Cooking Time: 25 mins | Serves: 4


  • 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.



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