Miso Ginger Broth

Miso Ginger Broth


  • Baby spinach
  • Enoki mushroom
  • 1 tbsp olive oil
  • 1 leek, sliced
  • 1 small thumb ginger, thinly sliced
  • 1 tsp fennel seed
  • 750mL water
  • 2 tbsp miso paste
  • 1 tbsp gluten-free soy sauce
  • Pinch salt, to taste
  • King oyster mushroom, sliced lengthways


  1. Place baby spinach and enoki mushroom in serving bowls.
  2. In a large pot, add olive oil and sauté leek, ginger and fennel seeds. 
  3. After 2 mins, add water, bring to boil and simmer for 5 mins.
  4. Dilute miso paste with a small amount of water and add to broth as well as gluten-free soy sauce and salt to taste. Simmer for 3 mins.
  5. Strain and remove solids from broth and return to a simmer.
  6. Place king oyster mushroom in broth and cook for 1 min.
  7. Pour king oyster mushroom and hot broth over baby spinach and enoki mushroom. Serve with your favourite dumplings.

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