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Rich in probiotics, enzymes, and nutrients, miso is believed to promote gut health by fostering a diverse and balanced microbial community in the intestines. The fermentation process not only enhances the flavour of miso but also increases its bioavailability and digestibility. Consuming miso regularly may help support digestion, boost immune function, and reduce inflammation in the gut.


1 tsp coconut oil or olive oil

4 spring spring onions

A small thumb of ginger, peeled, grated

1 litres boiling water

1/2 teaspoon turmeric

1 carrot grated.

1 nests of noodles of your choice (unflavoured)

1/2 head of leafy greens (spring cabbage or pak choi), shredded

A handful of bean sprouts

1 tbsp white miso paste


  1. Heat the coconut oil in a saucepan, add the spring onions, and carrot then cook for 2 minutes. Add the ginger, turmeric and boiling water, bring back to the boil, then keep warm.

  2.  Cook the noodles according to the packet instructions. Drain and divide between two bowls.

  3.  Add the greens to the broth. Add 2 tbsp of the hot (not boiling) broth to the miso paste and mix well, then pour this back into the pot. Pour the broth over the noodles and bean sprouts; serve immediately. Top with fresh coriander, a soft boiled egg or add shredded chicken/cooked prawns.



 It's important to not add hot water to the miso as this may destroy the beneficial bacteria in the fermented miso.


For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.

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