This is a very easy to make miso soup base topped up with tofu, mushrooms and noodles. Serve it with fresh onion springs for a light (but nourishing) lunch or dinner. You can use different types of mushrooms and noodles to give you different flavour every time you make this soup.
Why make this recipe?
- Easy to make
- High in protein & other nutritions and low in calories
- Vegetarian & Vegan, Dairy Free, Gluten Free
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Don’t worry about measuring out the ingredients exactly. If you have only handful of mushrooms left in your kitchen cupboard, use that. There is no need to run out to the shops to get more.
The only thing you need to keep is the volume of the water/vegetable broth. I’d found that about 250 mil (about 1 cup) is a good portion for one person.
Ingredients & Possible Substitutions
mushrooms of your choice – you can use any mushrooms you like here
tofu – firmer or very firm version, cut into cubes. Don’t use silken toffu as this will just crumble. If you only have silken tofu, add it as a topping and let it to warm up on the top of the soup before you eat it.
vegetable stock – you can use meat based stocks too, if you prefer. Make the broth or stock based on the vegetable stock cube – you might need 2-3 cubes to make up the 1 litre of broth (4 cups)
noodles – rice or wheat based – any kind of noodles will do with this recipe, just check the cooking times on the packet and adjust my recipe based on that
soya sauce – adds flavour and also saltiness
green onions tops chopped
Cabbage or other greens – there are other ingredients you can add to the soup – use whatever you have at home
MORE RECIPES WITH MUSHROOMS
How to make this Tofu & Mushroom Soup Recipe
Cut the mushrooms into thin slices.
Using a larger saucepan or stock pot, pour in the litre of vegetable stock and add the soya sauce, miso paste, salt and bring it to a boil.
Depending on what type of mushrooms you are using, add them now and let them cook through before adding noodles and tofu. Smaller mushrooms will need less time than larger ones.
Simmer the soup until the noodles and mushrooms are done on medium heat and stir occasionally.
Serve in deep bowls topped up with green onions or other fresh herbs.
Serving size & can I scale up or down this recipe?
This recipe is for 4 people, but you are welcome to half the recipe or double it based on how many people you are cooking for.
Can this recipe be made in advance?
This soup is best served fresh, because the noodles and tofu can little bit disintegrate the longer it’s in the soup. That’s not to say, you can’t eat the soup the next day, it will be fine, but the noodles and tofu might be a bit soggy.
How to store this recipe – any leftovers
To keep this soup fresh, it’s best to freeze it if you can’t finish the soup on the same day. You an also store it in the fridge, but the vegetables and noodles won’t taste as crispy the next day as they are when you’ve just made it.
How to re-heat this recipe
Simply heat it up again on a stove if you are heating up large amount or heat up one bowl at a time if you need just one portion.
Tofu & Mushroom Soup
- 150 grams mushrooms of your choice
- 120 grams tofu firmer version, cut into cubes
- 1 litre vegetable stock
- 60 grams noodles rice or wheat based
- 1 tablespoon soya sauce
- 2 tablespoons miso paste
- 1/2 teaspoon salt
- 2 green onions tops chopped
- 1 tablespoon sesame seeds to sprinkle over the finished soup
- Cut the mushrooms into thin slices.
- Using a larger saucepan or stock pot, pour in the litre of vegetable stock and add the soya sauce, miso paste, salt and bring it to a boil.
- Depending on what type of mushrooms you are using, add them now and let them cook through before adding noodles and tofu. Smaller mushrooms will need less time than larger ones.
- Simmer the soup until the noodles and mushrooms are done on medium heat and stir occasionally.
- Serve in deep bowls topped up with green onions, sesame seeds or other fresh herbs.