Miso, tofu and noodle soup recipe

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There’s something so immensely comforting about a big steaming bowl of Japanese-style noodles – sustaining and cleansing all in one hit. You can buy sachets of precooked noodles in most supermarkets, but if you can’t find them just cook some normal dried noodles beforehand. And tofu is a bit of a star on board as the little boxes store happily for months. This soup takes minutes to make yet delivers much on the flavour front. If you can’t find pak choi use asparagus instead, or use both if you want to increase your vegetable intake.

  • Yield: 2 Servings


  • 700 ml water
  • 2 tbsp miso paste (white miso is best, otherwise a good brand of red miso)
  • 1 carrot, peeled and cut into matchsticks
  • 200 g pak choi, bulb end trimmed and sliced
  • 4 spring onions, trimmed and sliced
  • 2 x 150 g sachets udon noodles
  • 300 g packet silken firm tofu, cut into 2 cm cubes
How to Make It
  1. Bring the water to the boil in a large, deep saucepan. Add the miso paste and stir until dissolved. Reduce the heat. Add the carrots and pak choi and simmer for 2 minutes.
  2. Add the spring onions and simmer for another minute. Add the noodles and heat through. Serve in deep soup bowls and top with the tofu.

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