Tofu Miso Soup

Vegetarian miso soup with tofu recipe
Credit: Whisk Media Group
Recipe by: Australian Eggs
Average: 4.6 (10 votes)
125 Collected
Prep:  10 mins
Cook:  30 mins
Serves:  4
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.

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Tofu Miso Soup
  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

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