Golden Miso Soup
The broth in this miso soup is so delicious that you could easily use this alone as a warming, nutritious drink! Adding some fresh vegetables, tofu cubes and noodles, transforms it into a filling and nutrition-packed lunch or light dinner option, that can be prepared from scratch in just 10 minutes!
- 100 g / 3½ oz wholegrain noodles (I use whole wheat)
- 750 ml / 3 cups water
- ½ tsp vegetable bouillon powder (or ½ vegetable stock cube)
- 2 tsp ginger finely grated or minced
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 100 g / 6 medium tenderstem broccoli stalks finely sliced
- 100 g / 5 medium chesnut mushrooms
- ½ sweet romano or red bell pepper finely diced
- 150 g / 5½ oz tofu drained and cubed* [See notes]
- ½ lime freshly squeezed
- 1½ TBSP white miso
Prepare the noodles according to the instructions on the packet.
Meanwhile, bring 750ml water to a boil in a saucepan. Stir in the vegetable bouillon powder, ginger, turmeric and black pepper. Add the tenderstem broccoli, mushrooms, pepper and tofu, then reduce the heat to low. Stir in the lime juice and miso.
When the noodles are ready, add them to the broth to warm through. Divide the noodles between two bowls, ladle the broth and vegetables on top and serve.
The broth (without the noodles) can be stored in the fridge for up to three days. Gently heat through before serving.
* While miso soup traditionally contains silken tofu, any kind of tofu can be used in this recipe. We used Cauldron Organic Super Firm Tofu (which is set in calcium sulphate).