<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=499504554942653&amp;ev=PageView&amp;noscript=1">
Save 25% when you join Pendulum Club! LEARN MORE

6 min read

​Ginger Miso Soup

Featured Image

Suggested wine pairing: Seven Ranchlands Viognier


  • 4 tablespoons dry Miso paste
  • 1 cup of water
  • 6 cups organic free range chicken stock, or vegetable broth
  • 1 inch fresh ginger, grated
  • 6-8 cloves of garlic, chopped
  • 2 tablespoons Mission Extra Virgin Olive Oil
  • 1 red onion, diced
  • 2 cups shitake mushrooms, sliced
  • 1 bunch of organic baby bok choi, sliced from the base to the tip of the green in strips
  • ½ bunch of organic Tuscan kale (dino kale), sliced into thin strips
  • 1 cup diced carrots
  • 1 bunch organic spring onions, chopped
  • 2 chicken breasts, browned (or diced tofu)
  • Lime Olive Oil for drizzling
  • Optional:
    • 1 jalapeno, seeded and diced
    • 1 habenero, seeded and diced
    • chili flake to taste


  1. In a large soup/stock pot, heat Mission Olive Oil over medium and stir in onion. Saute for a minute and add garlic, ginger and optional hot peppers. Saute for another minute and add chicken or tofu. Saute for about 5 minutes and add carrots and mushrooms.
  2. Mash Miso paste into water, add to the pot and stir in chicken broth. Turn heat up to medium high, bring to a boil, reduce heat and cover for 20-30 minutes.
  3. Add kale and bok choi and let simmer for another 10-15 minutes. Serve with Spring onion and Lime Olive Oil drizzled on top!