Miso, Watercress & Cucumber Soup

Don’t panic this is not as mad as it sounds. I have combined miso stock (you know that stuff you often see being sold off in the specialist aisle at the supermarket), watercress topped up with spinach and finished off with some diced cucumber and horseradish sauce. It all gives a sushi style of flavours and is lovely.


The recipe is enough for 2 people and is very low calorie, less than 100 calories each, so you can add some nice bread to go along side it and not feel guilty.


  • 100g watercress
  • 100g spinach
  • Miso paste, to make up 400ml
  • 6 spring onions, thinly sliced
  • 1 tsp rape seed oil
  • 1/4 cucumber, cut in quarters length ways, not peeled, seeds removed and finely sliced
  • Light soy sauce to season
  • 2 teaspoons of horseradish sauce

What to do

  1. Before you start put a little pile of cucumber, spring onions and a few leaves of watercress aside to garnish at the end.
  2. Heat the oil in a saucepan and gently fry the spring onions.
  3. Once softened, tip in the watercress and spinach and let it wilt down for about 5 minutes.
  4. Add the miso paste and water and bring to a gentle simmer until the leaf stems are soft. Don’t do it for too long or it will loose it’s colour, 10 minutes tops.
  5. Use a stick blender and liquidise the mixture.
  6. Season with soy sauce and stir in the cucumber, letting it gently warm through.
  7. Serve in bowls with the reserved garnish and a spoon of horseradish sauce.

Tips / Pointers

  • You can obviously use some vegetable stock instead of miso but you loose some of the Japanese/Sushi  vibe.

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