Black Garlic Miso Broth

Black Garlic Miso Broth

Warm, comforting and savoury with flavour bites in every spoonful this is a super quick and healthy pick me up whatever the weather. Our simple recipe omits the classic bonito flakes or dashi for a vegetarian-friendly bowl, but feel free to customise with whatever ingredients take your fancy, be that extra vegetables, chicken or seafood.  


  • 1 tbsp black garlic miso
  • 375ml vegetable stock
  • 1 tsp kombu kelp flakes
  • 1 tbsp toasted sesame oil
  • 50g mixed greens (celery, cabbage, bok choy, spinach or whatever is to hand)
  • ½ red chilli
  • 1 clove of garlic
  • 1.5 cm piece of ginger
  • 50g silken tofu
  • Sliced spring onion and a dash of soy sauce to serve


  1. Roughly chop the mixed greens, peel and cut the ginger into fine strips, peel and finely slice the garlic and chop the chilli.
  2. Pour the stock into a pan and bring to the boil, whisk in the black garlic miso, kombu kelp flakes and keep warm.
  3. Stir-fry the chilli, garlic, ginger and mixed greens in the sesame oil and add to the broth.
  4. Simmer gently for 3 to 4 minutes until the greens are wilted.
  5. Add the tofu and gently warm through.
  6. Add a dash of soy sauce to taste and the sliced spring onion to serve.

Serves four starter portions or two as a main dish.


linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram