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Farro and Vegetable Miso Soup

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Total time: 15 minutes

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Serves 4

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8.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 tb - Canola oil

2 tb - Miso paste

1 pc - Small onions, raw, minced

1 pc (1" dia) - Ginger root, raw, minced

2 pcs - Garlic cloves, minced

3 cups - Water

4 pcs - Shiitake mushrooms, raw, thinly sliced

454g - Farro, ready to eat

1 pc - Small carrots, raw, cut into 1/4-inch thick half moons

1 pc - Medium bok choy, raw, sliced into 1-inch length

2 tb - Spring onions, raw, finely chopped

1 tb - Sesame oil

4 pcs - Chicken eggs, hard-boiled, regular size, halved


Chopping board, Knife, Cooking pot with lid


1. Heat the canola oil in a cooking pot over medium-high heat.

2. Add the miso paste, onions, garlic and ginger. Sauté until brown, about 3-4 minutes.

3. Add the water and mushrooms and bring to a boil.

4. Add the farro, carrot and bok choy. Cover and simmer while stirring occasionally for 4-5 minutes.

5. Stir in the sesame oil. Remove from the heat.

6. Ladle into serving bowls and top with the hard-boiled eggs and spring onions. Serve.


1 serving = about 403g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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