Oriental Soup with Tofu & Wakame

Updated: May 19, 2020

Warm up your day with Ginger Miso Soba Soup with Tofu and Wakame.

Oriental soup with tofu and seaweed

Preparation time: 40 minutes

Miso Broth:

2 tsp olive oil or flax seed oil

1/2 cup onion, finely-chopped

2 tsp fresh garlic, minced

1 Tbsp fresh ginger, crushed to paste

1 Tbsp soy sauce4 cups (32 oz) veggie broth

2 Tbsp miso

Himalayan Salt and freshly

Ground black pepper to taste

For the Ginger Miso Soba Soup: 40g chilli/turmeric & ginger pili nuts 4 oz soba (buckwheat) noodles

1/3 cup fresh shitake mushrooms, roughly-chopped 100g Fresh Wakame leaves

7 oz firm or extra-firm tofu

1/2 cup scallions, chopped

1 broccoli sesame seeds and/or chili flakes, for serving and



Heat the oil in a large pot over medium heat, until shimmering. Add the onion, garlic and ginger, and cook for a few minutes until softened. Add the soy sauce, and stir to combine. Cook for another minute. Add the stock, cover and bring to a boil. Remove the lid, and let simmer uncovered for another 10 minutes.Ladle a half cup or so of the broth into a small bowl. Stir in the miso and whisk until dissolved. Pour the miso broth into the pot and cook for a minute or two to heat through (but don’t let come to a boil). Assemble the Ginger

Miso Soba Soup:  Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 3 minutes. Alternatively, cook the soba noodles in the simmering ginger broth, prior to adding the miso. Add broccoli and wakame and cook for a minute or two to soften.Add the tofu. Pour the miso broth over the top and sprinkle with the sesame seeds and chilli pili nuts.

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