Miso Soup with Tofu and Noodles

This simple dish is great if you are looking for an alternative to a classic vegetable soup. Miso soup is perfect to use any left over vegetables. Instead of carrots, bell pepper and zucchini, try spinach and a variety of mushrooms. If you like you can also add spring onions or chilli flakes before serving. I prefer my veggies to stay a little crunchy, thats why I keep the cooking time short. If you cook them for longer, make sure you add the tofu towards the end, so it doesn’t fall apart to much.


(2 servings)

200g firm tofu

4 tbsp white miso paste

2 medium carrots

1/2 zucchini

1/2 red bell pepper

a small piece of fresh ginger (about 2cm)

120g rice or soba noodles


Cook the noodles according to the instructions on the package. Make sure you rinse them with cold water after they are done, to prevent them from sticking to each other.

Cut the tofu into small cubes and chop the vegetables into fine stripes. For the carrots and zucchini you can also use a spiral cutter. Grate or cut the ginger into fine pieces.

Heat 1 litre of water in a medium saucepan. Add the vegetables, tofu and ginger. Now use a small bowl to mix the miso paste with 2-3 tbsp of warm water. This way you prevent it from clumping. Add the mixture to the saucepan and let everything simmer for about 3-5 minutes.

Add the noodles to the soup. Serve hot. Enjoy!