• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 2 litre vegetable stock
  • 2cm kombu seaweed
  • 30g lotus root, cut into half-moon shape
  • 2 slices burdock
  • 2 shiitake, rinsed, soaked, stems removed, sliced
  • 50g Chinese cabbage
  • 30g carrot, julienned
  • 50g medium-soft handmade tofu, crushed with a fork
  • 2 tbsp unpasteurised barley miso
  • 100g chrysanthemum greens, rinsed
  • Garnish
  • a sprig of parsley


  1. Bring stock to a boil. Add kombu seaweed, lotus root, burdock and shiitake mushroom.
  2. Continue boiling with medium flame for about 10-15 minutes.
  3. Add carrots, cabbage, and boil for another five minutes.
  4. Add tofu and mix miso with three tablespoons water and stir into the soup. Switch off the stove and add the greens.

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