Tofu and Vegetable Miso Soup

 This soup is an absolute secret weapon against any nasty colds or flu you might pick up this spring! With the weather still not fantastic it is essential to give your immune system as much help as you can to keep illness away. As we know, food is the best preventative medicine and this soup is packing some serious nutrition! There are some foods, like garlic and ginger for example, that are known to help the body through periods when you’re not at your best. Getting these foods into your diet isn’t difficult but discovering new and interesting recipes may not be something you have time for. Hopefully my blog has removed all of the leg work for you on that front though! Although this soup is great for kicking germs out of the body, that doesn’t mean you have to wait until you’re feeling sick to try it! The following ingredients will make enough for four or five generous servings.


One red onion, sliced

A handful of ginger, finely sliced

Two cloves of garlic, finely chopped

One fresh chilli, sliced

A handful of bean sprouts

One carrot, sliced

Three or four spring onions, sliced at an angle

Brown rice miso paste

150g of sweetcorn

Four or five sliced mushrooms

200g of tofu

Brown rice noodles

Soya butter

Veg stock

1 litre of water

So to begin, fry the onion in some soy butter with most of the ginger (leave some for later), chilli and garlic. Once they have had a few minutes to fry add in the mushrooms and carrot. Stir everything together and leave on the hob to cook. While this is happening, slice the tofu in half and press a paper towel against it to help remove any excess water.


Next, take some of the miso paste and rub it into the tofu before frying it in a separate pan. Once you have begun frying the tofu you can add the sweetcorn and the veg stock in the litre of water. Once the tofu is crispy, remove it from the heat. However, leave the other pot to simmer for about 40 minutes.


Once this time has passed, add four tablespoons of miso paste to the simmering pan and prepare the brown rice noodles by covering them in hot water. Next, cool the noodles by running them under cold water and then put them into the soup. Chuck the fried tofu in too with the sliced spring onions and the rest of the ginger. You immune boosting soup is now ready to serve!


36 thoughts on “Tofu and Vegetable Miso Soup”

      1. Cannot do a photo today, as camera is shot, but I am replacing it soon and the next time we make it, I will be certain to send you a photo ! However, I will let you know how it comes out ! =)

  1. I just found your blog and can’t wait to try the recipes. I too am a devotee to yoga. I take it you are not in the U.S.or you probably would have said to get organic tofu. You know our soybeans are genetically engineered in the U.S. and completely poisonous. You are lucky!

  2. Julie, where can i get brown rice miso paste in London? I’ve been looking in a few shops but couldn’t find any. Thank you if you can help.

  3. Reblogged this on HealthTrition101 and commented:
    I absolutely love miso soup! Do not underestimate tofu! It is a great food, and if cooked right it actually tastes pretty good (shocking I know, since it has a reputation of being flavorless, but there is not such thing as flavorless!).

  4. Thanks for following my blog! I’m really glad it led me to yours as (although I’m not a vegetarian) I’m not a huge meat eater. I’m pleased I’ve finally found someone who shares both interesting and satisfying veggy recipes. Huge props to you! x

  5. I do love miso soup. thank you for finding and following my blog! You have a lot of amazing looking food on your site. I’m looking forward to following and receiving your posts.

  6. Julie, I look forward to trying this miso soup recipe and other healthy recipes. Everything looks so healthy and creative and tasty – just how I like to eat!

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