by CHLOE spring miso soup

How To Make: vegan brand by CHLOE.’s spring miso soup

Launched in 2015, by CHLOE. aims to offer “delicious, wholesome, vegan foods that fuel and energise without compromising flavour, taste or satisfaction”. Just three years after opening their first fast-casual space in New York City, the brand launched its first international venture in London, taking over a site near Covent Garden, joining an additional nine US locations.

With two London restaurants now open, by CHLOE. has launched a new spring menu, available in both restaurants until the end of May. Alongside a ‘Cardi Beet’ smoothie – comprising beets, mango, banana, cranberries, ginger, red cabbage, chia seeds, maple syrup and oat milk – the new menu features an oat and hemp banana pancake; smashed avocado toast with cucumber, dill, almond parm and tofu feta; plus a selection of soups, including a spring miso soup embellished with asparagus, kale, spinach, tofu and sugar snap peas.


Makes 2 litres

Olive oil, 15g

Red onion, 95g, cut in ¼ and sliced

Ginger, 25g, diced

Sesame oil, 8g

Mushroom base, 40g

White miso, 130g

Water, 1.7l

Frozen peas, 180g

Sugar snap peas, 150g, (cut into 3 pieces crosswise)

Spinach, 90g

Asparagus, 165g

Kale, 60g

Firm tofu, 225g, pressed and diced

Small spring onions, to garnish


To make the broth, in a large pot add the olive oil and sweat the onions and ginger over medium heat. Add sesame oil and cook for another minute.

In a separate bowl, combine the mushroom base, miso paste, and water.

Add miso mix to the pot and bring to boil, reduce to a simmer

Add the peas, spinach, asparagus, kale and tofu to the broth and cook at a simmer for at least five minutes.

Taste for seasoning and add salt and pepper to taste.

To serve, ladle soup into a bowl and garnish with spring onions. Serve hot.

Further information on by CHLOE. can be found here.


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