Recipe: Janella's Wholefood Kitchen – Miso and Vegetable Soup

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Janella's wholefood kitchen - Miso soup

Janella's wholefood kitchen - Miso soup

Janella Purcell - Janella's wholefood kitchen


Good health starts in your kitchen and with Janella Purcell's knowledge and passion you can soon be eating food that is as close to the way nature created it as possible, and – most importantly – making wholefoods easy, enticing and lick-your-fingers delicious.

Through her books, Eating for the Seasons and Janella's Wholefood Kitchen she imparts much information about how to start eating delicious food that is very healthy for you. Here's her recipe for Miso and Vegetable Soup:


Miso and Vegetable Soup – serves 4

White radish or daikon has many virtues, including anti-viral properties. It is usually readily available, although almost any veggie – corn, zucchini, green beans, Asian greens – will work, as will red radish. If you feel like it, add some buckwheat or quinoa noodles to the pan before adding the veggies, or serve with cooked brown rice or quinoa.

This is very definitely one of Janella's favourite and most regularly eaten dishes. Despite the long list of ingredients, it's very easy, and takes about 15 minutes.



  • 1 leek, white part only, sliced
  • 1 tbsp olive oil
  • 1 tbsp grated fresh ginger
  • 1 garlic clove, crushed
  • 1 tbsp chopped coriander stems
  • 1 carrot, julienned
  • ½ cup julienned white radish(daikon)
  • 1 cup broccoli florets and stems
  • 2 cups filtered water
  • 2 sachets vegan dashi, or 1 litrevegetable stock
  • 1 stick of kombu (if available)
  • 4 shiitake mushrooms, sliced
  • 1 tbsp tamari
  • 1 tsp sesame oil
  • ¼ cup miso (shiro or genmai)
  • 200 g silken tofu, sliced into eight pieces
  • 2 spring onions, thinly sliced
  • 1 cup coriander leaves
  • ¼ sheet of nori, cut into thin strips (optional) 



  1. Sauté the leek in the oil in a saucepan over medium heat, then stir in the ginger, garlic and coriander stems and sauté until soft.
  2. Add the carrot, white radish and broccoli stems and stir to coat.
  3. Add the water, dashi or stock, kombu and mushrooms.
  4. Simmer for 7 minutes until the veggies are tender.
  5. Turn down the heat and stir in the broccoli florets, tamari and sesame oil.
  6. Finally, stir though the miso paste until dissolved, then turn off the heat. Do not boil, as boiling kills the live enzymes in miso.
  7. To serve, ladle the soup into four serving bowls, add the tofu and garnish with the spring onions, coriander leaves and nori (if using). 


This recipe is DF (dairy free), GF (gluten free), V (vegetarian) and VG (vegan).

Great for lunch or as a pick-me-up. suggesting matching this with herbal or green tea, or sake.

This recipe is reprinted with permission of the publishers of Janella's Wholefood Kitchen by Janella Purcell, published by Allen & Unwin, RRP $39.99.

Further recipes on from Janella's Wholefood Kitchen are here:

Smoked Trout »

Seafood Lasagne »

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April 12th, 2013
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