Tofu Miso Soup
Prep:  10 mins
Cook:  30 mins
Serves:  4
Average: 4.3 (19 votes)
Difficulty:
Cuisine:
Saved:
Japanese
147
Recipe by: Australian Eggs
This hearty vegetarian miso soup recipe is the perfect bowl of comfort. Full of nourishing ingredients to keep warm and full during the cooler months. Top this soup with soft-boiled eggs for extra protein.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Tofu Miso Soup
Ingredients:
Method:
  1. Combine miso paste and a 2 tablespoons hot water in a bowl, stirring until a smooth paste forms
  2. Heat stock and water in a large saucepan over medium heat. When mixture comes to a gentle simmer, add miso paste. Stir until combined. Add noodles and cook as per noodle packet instructions. Add snow peas and tofu and cook for 2 minutes. Remove saucepan from heat
  3. Bring a saucepan of water to the boil. Add the eggs and simmer for 7 minutes for soft-boiled. Drain and rinse under cold water. Crack eggs and place in a bowl of cold water before peeling (this helps to loosen the shell). Peel shells from eggs and cut into halves
  4. Add spinach leaves to miso soup. Serve soup topped with a dollop of Gochujang, if using, and an egg and scatter with black sesame seeds
Tips & Hints:
  • Gochujang is a hot pepper paste available from the Asian aisle in supermarkets and Asian supermarkets. Black sesame seeds are available from Asian supermarkets. If unavailable, replace with regular sesame seeds
Nutrition Information
Per adult serving (698g)

Calories

363.0

Energy

1520.0kJ

Protein

23.4g

Fat, Total

11.0g

Saturated

2.3g

Carbs, Total

39.0g

Sugars

4.1g

Dietary Fibre

6.7g

Sodium

2340.0mg
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.