Miso Soup

miso soup


Serves 4

  • 2 scoops of Tasteless Collagen
  • 4 cups (1L / 2 pints) of filtered water
  • Small knob (10g) of finely sliced ginger
  • 3 cloves garlic, smashed
  • 2 tbsp shiro miso paste
  • 2 tbsp wheat-free tamari soy sauce
  • 2 spring onions, sliced to serve

Toppings optional

  • 240g (8 1/2 oz) organic firm silken tofu or steamed white fish to serve
  • Nori seaweed to serve
  • Serve with steamed firm silken tofu and freshly chopped spring onions.
  • Add other vegetables such as sliced shitake mushrooms, baby spinach, broccoli or kale


  1. Pour the water into a large stainless steel pot, turn on the heat and bring to a boil.
  2. Add sliced ginger and smashed garlic, reduce the heat and simmer for 10 minutes until the aromatics have infused into the stock.
  3. Turn off the heat.
  4. Add Tasteless Collagen, miso and tamari and mix through.
  5. Taste and adjust the aromatics if required; fold through spring onions before serving.
  6. Ladle miso soup into serving bowls and garnish with nori seaweed before serving.
  7. Add warm steamed silken firm tofu or white fish if desired.