This miso soup inspired dish is packed full of flavour and absolutely delicious.

Even Gen’s fussy kids can’t get enough!

If you’re histamine intolerant, reduce the amount of miso paste and only marinate for a few hours. (Learn more about histamine intolerance here)

**Note: The meat needs to marinate for a few hours or overnight, so prepare ahead. 

As an added benefit, unpasteurised miso paste is a great anti-viral food.



  • 4 tbsp unpasteurised miso paste
  • ½ cup olive or coconut oil
  • ¼ cup honey (or maple syrup if low FODMAP)
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp grated ginger
  • 1 tsp sea salt
  • 1 tsp garlic oil
  • 1 tsp sesame oil (optional)
  • ½ tsp freshly ground black pepper
  • 500 grams chicken or pork mince
  • 2 carrots, julienned
  • 2 cucumber, julienned or spiralised into noodles
  • Your choice of other finely shredded veggies: Chinese cabbage (wombok), radish, daikon, capsicum, fresh mung bean sprouts
  • A handful of fresh coriander
  • Sprinkle toasted sesame seeds (optional)




  1. In a bowl, combine, the miso paste, oil, honey or maple syrup, lemon juice, ginger, salt, garlic and sesame oil, pepper and mince.
  2. Mix well to combine and marinate in the fridge for at least 2 hours or overnight.
  3. Spread the mixture out in a medium-hot frying pan and cook until brown. (Note: It’s better to leave it untouched for a few minutes on each side to allow the browning to develop. Too much mixing won’t allow for the delicious crunchy brown bits.)





  1. Prepare your bowls by putting the veggies at the bottom.
  2. Spread some of the mince over the veggies, adding in any juice from the pan as dressing.
  3. Garnish with the coriander and sesame seeds.
  4. Enjoy!




If you want to make your bowl into a miso style soup, simply add some piping hot chicken broth. You could even add a poached egg and some finely sliced green onion (green part only).

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