Batch cooking doesn’t have to be boring, here’s a miso soup you’ll want again and again

Try this at-home version of Rouhi’s iconic miso soup - a dish you won’t be able to get enough of. 



One of the foundations of Japanese cuisine, miso soup became a daily meal for the samurai in ancient times. Nowadays, it’s believed that three-quarters of Japan consume miso soup at least once a day. This staple soup is high in protein but low in calories and can be served in many different ways.


This dish is most commonly made from ‘dashi’, a traditional Japanese fish stock. At Rouhi, we have developed a simple, yet delicious vegan miso soup, which doesn’t call for fish stock. The base consists of miso paste and kombu (a type of dried seaweed), which is packed with nutrients and flavour, plus it's vegan friendly and super healthy. We finish the soup with fresh daikon, smoky baked shiitake and spring onions for extra texture and flavour. Our suggestion? Make a nice big pot and wave goodbye to sandwiches and salads, because you’ve just sorted lunch or dinner for the week. You can throw some eggs, tofu, vegetables or fish in there and even serve with a side of rice for a heartier meal. The miso is your oyster! 


Recipe serves: 6 - 8 


Preparation time: 

10 mins for miso soup 

10 mins for shiitake 

5 minutes for garnish 


Cooking time:

20 min to cook


  • 120 g kombu dashi base* 
  • 1 litre water 
  • 30 g white miso 
  • 30 g red miso 
  • 30 g rice vinegar 
  • 100 g glucose 
  • 200 g daikon (quarter slices) 
  • 500 g shiitake (quarters) 
  • 100 g spring onion (thinly sliced) 


*Can be bought at your local Asian grocery store. 



  1. Bring water and kombu dashi to a boil. 
  2. Once hot, add the miso paste and mix thoroughly. 
  3. Add the glucose and finish with the vinegar. 
  4. After thoroughly mixing, allow the soup to simmer for 15 minutes. 
  5. Fry the shiitake in a non-stick frying pan over a high heat. (If you have a cast iron wok or skillet, use that. The metal will give the shiitake a nice, charred colour and flavour) 
  6. Serve a small handful of the daikon and shiitake in a bowl and pour your hot soup over. Finish with a sprinkling of spring onions and enjoy. 


Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.