Cabbage and spinach miso soup


(For 4 portions)

  • 1 punnet Atsina Cress
  • 1 punnet Adji Cress
  • 400g green cabbage
  • 160g finely sliced carrots
  • 40g spinach leaves
  • 1 tsp miso paste
  • 50g finely sliced shallots
  • 2 tbsp light soy sauce
  • juice from 1 lemon
  • 1,250L vegetable stock


  • Finely slice the green cabbage, place in a large saucepan with the shallots. 
  • Dilute the miso paste in the vegetable stock and pour on the cabbage and shallots. 
  • Bring to simmer and cook slowly for 30 minutes. 
  • Add the finely sliced carrots, lemon juice, soy sauce, spinach and half of each punnet of Atsina Cress and Adji Cress. 
  • Simmer for another 10 minutes. 
  • Pour in each bowl and add the remaining cresses on top of each bowl. 
  • Serve. 

Recipe: Franck Pontais

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