Turkey and mushroom miso broth

Turkey and mushroom miso broth


  1. Place the cold water and turkey mince into a pan and break up with a wooden spoon.
  2. Squeeze out the miso paste sachets and mix well, then add the onions and mushrooms and mix well again.
  3. Place on the stove and heat until simmering, then cook for 10 minutes.
  4. Add the beans and cook for 5 minutes, then add the oil, salt and pepper to taste.
  5. To serve place the spinach and cooked rice vermicelli into 4 bowls, then ladle the broth over equally.
  6. Serve with a little extra sliced spring onions, sliced red chilli and a dash of olive oil.
  • Recipe copyright Phil Vickery
  • There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



This easy-to-make broth is perfect for a filling lunch or lighter dinner


750ml (1 1/4 pt) water
250g (9oz) British turkey mince, thigh for preference
4 x 15g sachets miso soup paste
8 spring onions very finely sliced
150g (5oz) chestnut or open cap mushrooms, finely sliced
100g (4oz) any green beans, chopped
1 tbsp fish sauce
1 tbsp sesame oil
black pepper
150g (5oz) fresh baby spinach leaves
100g (4oz) cooked rice vermicelli
spring onions, sliced
sliced red fresh chilli
olive oil


Time: 20 mins
Serves: 4
Nutrition: n/a