Tofu + Japanese recipes (7)

Sort by:

View: List | Gallery

Japanese miso soup

Recipe by: Norma MacMillan

Be the first to review it!

Shiitake mushrooms, ginger and a stock made with dried kombu seaweed bring rich savoury flavours to this Oriental broth, which is quick and easy to make. With delicate tofu and slightly peppery watercress, the resulting soup is ideal for a deliciously healthy first course before a stir-fry of mixed vegetables with noodles.

Japanese soup noodles with smoked tofu and bean sprouts

Recipe by: Norma MacMillan

Be the first to review it!

As interest in Oriental cuisines increases, supermarkets are stocking a wider variety of noodles. To make this tempting lunch dish, Japanese soba – hearty noodles made from buckwheat – are simmered in a soy and ginger stock with smoked tofu and an appetising mixture of vegetables.

ADVERTISE WITH US

Miso Noodle Soup with Tofu

Recipe by: Jan Cutler

Be the first to review it!

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

Miso Soup

Recipe by: Michelle Chen

Reviews(5)

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish flakes). Instant dashi granules are sold in conveniently sized jars or sachets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Teriyaki-style noodles with tofu

Recipe by: Norma MacMillan

Be the first to review it!

This rich Japanese-style broth, flavoured with vibrant fresh herbs, ginger and garlic, peps up firm, white cubes of tofu and long strands of earthy buckwheat noodles. It is a delicious low-fat vegetarian recipe for protein-rich tofu. Serve it for lunch or supper, with fresh fruit to follow.

ADVERTISE WITH US

Tofu noodles

Recipe by: Maggie Pannell

Be the first to review it!

Popular in Northern Japan, soba noodles are made from buckwheat flour, which gives them a slightly nutty flavour. In this quick and simple dish, the thin brown noodles are delicious stir-fried with protein-rich tofu and crunchy water chestnuts.