Me So Hungry Soup




As well as being a good source of calcium, sesame seeds contain tryptophan, serotonin’s precursor.


1.5 litres filtered water
1cm piece of fresh ginger, peeled and finely grated
1 large carrot, sliced
½ head broccoli, chopped into small florets
1 tbsp sesame seeds
1 tbsp miso paste (preferably organic and unprocessed)
1 small bok choy or other greens
1 tbsp karengo seaweed or 1 nori sheet torn up
1 spring onione (scallion), chopped 


  1. In a large pot, add water and bring to boil. Add grated ginger, carrots and broccoli. Cover the pot with a lid and bring to boil. Turn down the heat and simmer for 10 minutes then remove from heat.
  2. Meanwhile, toast sesame seeds in a hot pan making sure to stir them so they do not burn (you will know when they’re ready as they will start to pop).
  3. Take a cup of soup and dissolve miso into this, stirring with a spoon. Poor miso back into the saucepan of soup and stir to mix through. Add chopped greens and seaweed and allow to sit for three minutes to wilt the greens. Serve with spring onion and sprinkle with sesame seeds.