Miso Soup with Tofu

    25 minutes

    A shortcut method for a healthy and filling Japanese-style soup, full to the brim with healthy green veggies. Makes one large bowl.

    3 people made this

    Serves: 1 

    • 1 cup (250ml) vegetable stock
    • 1 teaspoon white miso
    • 1 teaspoon sesame oil
    • 30g asparagus, chopped finely
    • 35g snow peas, finely sliced
    • 70g plain firm tofu, chopped into small cubes
    • 1 teaspoon mirin
    • 1 teaspoon soy sauce
    • 1 teaspoon water
    • 60g spinach

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Have the water, soy sauce and mirin all measured into a glass so they can be added quickly together to the wok. Dissolve the miso into the vegetable stock. Keep aside ready to be added later.
    2. Heat the oil in a wok. Stir fry asparagus and snow peas for 2 minutes.
    3. Add tofu, mirin, soy sauce and water, stir fry for a further minute.
    4. Add stock, miso and spinach. Cook for 2-3 minutes, or until the spinach has wilted. Pour into a bowl. Enjoy!

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