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Try this recipe for miso soup, then check out our miso tofu soup, chicken noodle soup, wonton soup, tom yum soup and more soup recipes.

  • 1 litre vegetable stock
  • 10g dried shiitake mushrooms
  • 2 tbsp white miso paste
  • a thumb-sized piece ginger
    shredded
  • 1 clove garlic
    bashed
  • 100g smoked tofu
    drained and cubed
  • 2 tsp sesame oil
  • 100g kale
  • 170g exotic mushroom mix
  • 2 tsp sesame seed
  • 4 nori snack sheets
    shredded

Nutrition: per serving

  • kcal258
    low
  • fat9.9g
  • saturates2.1g
  • carbs10.1g
  • sugars3.3g
  • fibre9g
  • protein27.5g
  • salt3g

Method

  • step 1

    Gently heat the stock, dried mushrooms, miso, ginger and garlic in a pan. Simmer for 5 minutes.

  • step 2

    Heat a frying pan over a medium heat. Toss the tofu and sesame oil, season, and fry for 4-5 minutes until crisp.

  • step 3

    Add the kale and mushroom mix to the simmering broth and heat for 2-3 minutes until cooked.

  • step 4

    Discard the garlic, spoon into deep bowls, garnish with sesame seeds, nori and the crispy smoked tofu.

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