Inspired living

Miso and Kelp Noodle Broth Recipe

Miso & Kelp Noodle Broth

Credit: Meg Thompson

I love to make this soup when I’m feeling a little under the weather or a bit out of balance. It’s wonderfully grounding, nourishing, immune-boosting and easy on the digestion. In fact, the miso is a wonderful friend for the gut, delivering a dose of good bacteria to enrich our microbiomes. Just be sure to use an unpasteurised miso and only add it after cooking as stipulated in the recipe.

Serves: 1



  • ½ tbsp finely chopped ginger
  • ½ tbsp coconut oil
  • 2 cloves garlic, peeled & chopped
  • Few drops sesame oil
  • 2 cups water
  • 2 shiitake mushrooms, sliced
  • ½ cup kelp noodles
  • 2 spring onions, sliced
  • 1 sheet nori, roughly torn or sliced
  • 1 tbsp unpasteurised miso paste
  • 50g silken tofu, cubed (optional)
  1. Add ginger and oil to saucepan and sauté for a few mins.
  2. Add garlic and cook for 1 min.
  3. Add sesame oil, water, mushrooms, kelp noodles, spring onion and nori, and bring to simmer.
  4. Transfer about ¼ cup of liquid to serving bowl and add miso paste, stirring to combine.
  5. Once soup has cooled slightly, add it to serving bowl with tofu if using, and stir through.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.