Miso Nettle Soup Recipe (Easy, Healthy & Vegan)
This Miso Nettle Soup is a simple, nourishing vegan dish that brings together the earthy freshness of wild nettles with the deep, umami flavour of miso. Perfect for spring, it’s a light yet comforting soup that’s packed with nutrients and easy to prepare in under 30 minutes.
Equipment
- Chopping board
- Sharp knife
- A few small bowls
- A small saucepan
- A medium saucepan for the soup
Ingredients
- 2 garlic cloves
- 2 spring onions
- 2 celery
- 40 grams of wild garlic
- 80 grams of fresh Stinging nettles
- olive oil
- 1 tbsp of Kuzu
- Miso
Instructions
- Start by blanching the stinging nettles in 250 ml of boiling water or vegetable broth, simmer for 3-5 minutes. Leave them in a colander over the pot or bowl.(We will use the stock later for the soup)
- Chop all the vegetables.
- Blanch stinging nettles once cooked; they won't sting any more, so you can chop them without gloves!
- Sauté garlic and spring onions, then add celery, wild garlic and nettles.
- Before adding the stock, I like to add a little bit of soy sauce.
- Measure the vegetable broth from blanching, pour it into the sautéed vegetables, and add the remaining vegetable stock or water.
- Cook for 5-10 minutes at medium heat.
- Prepare the Kuzu:
- Add the Kuzu to 4 tbsp of warm water and stir until dissolved.
- Add the Kuzu to the soup and mix.
- Cook on medium heat for 5 minutes.
- Serve with Miso and enjoy.
Notes
If you prefer a smoother soup, you can use an immersion blender or a blender.
You can reheat the soup the next day if you have leftovers