Miso Noodle Soup with Tofu

    20 min

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

    2 people made this

    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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