Cauliflower Leaf Miso Soba Soup
Prep time
Cook time
Total time
This quick vegan miso soup brings together the flavours of miso, ginger and mushrooms to create filling, warming meal filled with vegetables. The cauliflower leaves soften in the hot broth and have a mild, slightly nutty flavour.
Cuisine: Vegan
Serves: 4
  • 2 large handfuls of cauliflower leaves
  • 300ml (1¼ cups) mushroom stock (or vegetable stock)
  • 4 tbsp white miso paste (or 2 tbsp of brown miso paste)
  • 2 tsp grated fresh ginger
  • 2 tsp soy sauce
  • 150g (2 cups) chestnut or shiitake mushrooms
  • 1 carrot
  • 200g (7 oz) soba noodles
  • 1 tbsp sesame seeds
  1. Strip the dark thin leaves from the cauliflower leaf stems and slice. Chop the thicker pale stems into 1cm slices. Set aside.
  2. Heat the mushroom stock in a large pan and bring to the boil along with 250ml of water.
  3. Meanwhile, slice the mushrooms and julienne the carrot (cut into thin strips).
  4. When the stock has just reached the boil, reduce the heat and add the miso paste, ginger, soy sauce, mushrooms, carrot, cauliflower leaves and stems. Allow to simmer for 10 minutes.
  5. Meanwhile cook the soba noodles according to packet instructions, about five minutes, then drain and rinse under cold water.
  6. Divide the noodles into bowls and top with the miso soup then sprinkle with sesame seeds. Serve immediately.
Recipe by Veggie Desserts at