Two white bowls filled with noodles, green vegetable and eggs with a bright orange yolk

Miso tofu soup

  • serves 4
  • Easy

Silken tofu helps make this miso-rich noodle broth smooth and creamy without the addition of dairy - a nourishing veggie dinner that's ready in just 15 minutes. Top with a gorgeously 'jammy' egg


Make this miso tofu soup, then check out our spicy miso ramen, miso soup with crispy tofu, miso and sweet potato soup and more miso recipes.



  • eggs (we used Clarence Court Burford Browns) 4
  • vegetable stock 600ml
  • white miso paste 35g
  • rice wine vinegar 1 tbsp
  • low-salt soy sauce 2 tsp
  • silken tofu 350g block, drained
  • sugar snap peas or edamame 320g
  • spinach 320g
  • wholegrain rice vermicelli 100g
  • spring onions 100g, trimmed and finely chopped
  • chinese chilli oil 4 tsp


  • Step 1

    Bring a large pan of water to the boil. Using a slotted spoon, carefully lower the eggs into the water. Cook for 7 minutes, adjusting the heat to maintain a gentle boil. Transfer the eggs to a bowl of cold water and leave for 2 minutes.

  • Step 2

    Meanwhile, pour the stock into a large pan and bring to a gentle boil. Combine a little of the stock with the miso paste in a small bowl and then scrape back into the pan along with the rice wine vinegar and soy. Add the tofu to the pan and then, using a stick blender, blitz everything together until smooth. Strain the soup to remove any foam, then strain back into the pan, season to taste, and add the sugar snaps and spinach. Cover and keep warm.

  • Step 3

    Put the noodles in a large bowl and cover with just-boiled water. Leave for 3 minutes. Gently peel the eggs and halve them. Drain the noodles and divide between four bowls. Pour over the miso- tofu broth and top with the eggs, onions and a drizzle of the chilli oil to serve.

Try our best noodle soup recipes here

Chicken Ramen Noodles Recipe

Nutritional Information

  • Kcals 311
  • Fat 11.4g
  • Saturates 2.3g
  • Carbs 28.7g
  • Sugars 5.7g
  • Fibre 5.2g
  • Protein 20.9g
  • Salt 1.9g