Self love food. This mellow miso sesame broth, with pumpkin and braised tofu, feels especially nourishing and comforting in colder months. This is a quick, easy and satisfying soup that can be made up in 20 minutes.

Benefits: Miso is fermented and contains live active cultures, so it’s a great source of probiotics, which benefit gut health. Squash is an excellent source of vitamins, minerals, and fiber Vitamin C and A - Beneficial for skin and mucus membranes, our immune system, and good eye health and vision.. Tofu provides an excellent source of protein, fiber and phytoestrogens. 


Serves 4


2 cloves garlic

1 thumb fresh ginger

1 tbsp miso paste

2 tsp veg stock 

1 tbsp soy/tamari sauce

1 tsp toasted sesame oil

300g rice noodles (ready cooked)


300g Your choice of seasonal squash cubed

100g spinach

1 spring onion

1 handful of fresh herbs (coriander/mint/parsley)


Choice of Protein:

300g silken tofu/ braised tofu/ chickpeas/ cooked chicken



  • Set oven to 190 Deg C

  • Place squash in roasting tin with a little olive oil and salt, roast for 25 mins/ until softened.

  • In a pan, add a little sesame oil with garlic and ginger

  • Boil a kettle and pour 1 ltr/ 2 pints to the pan with miso paste, soy sauce.

  • Arrange noodles in the base of a serving bowl.

  • Add spinach to the noodles, pour over the miso broth, and top with pumpkin, spring onion, and protein source.

  • Garnish with fresh herbs (why not add some kimchi if you have some to hand).

  • Best eaten straight away, or store in the fridge and enjoy within 4 days.