Miso Noodle Soup with Tofu

Miso Noodle Soup with Tofu


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About this recipe: Lightning-quick to prepare, miso makes a nutritious base for a light Japanese-style broth with tofu, mushrooms and watercress. Serve with bread.

Jan Cutler

Serves: 4 

  • 4 x 18g sachets miso soup powder
  • 900ml boiling water
  • 175g button mushrooms, sliced
  • 6 spring onions, sliced
  • 125g rice noodles
  • 90g watercress, with stalks, roughly chopped
  • 175g tofu, cut into small cubes

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Make the miso base: Dissolve the miso soup powder in the boiling water in a pan. Bring to the boil and add the mushrooms and onions.
  2. Add the noodles: Cover and simmer for 2-3 minutes to soften the vegetables, then stir in the noodles and simmer gently for 4 minutes.
  3. Add the tofu: Stir in the watercress and tofu, then return to the boil. Season if necessary and serve immediately.


*For miso soup, use a 415g can beef consommé and make it up to 900ml with boiling water (or use 2 cans if you like).
*Add smoked tofu instead of plain.

…speed it up

For a really speedy soup, buy a 400g pack of ready-sliced stir-fry vegetables and add them to the hot miso soup at step 1 instead of the mushrooms and onions. Simmer until the vegetables are almost tender, then add the noodles and, after 4 minutes, the tofu. Omit the watercress.

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