Miso soup

Miso soup is a great dinner for when you are in a hurry, because it’s quick to make. It is also kid-friendly. Even my uber-fussy 6yo loves it.


  • soba noodles (you can use a whole packet, or much less if you up the spiralised veggie content. If you use 100% buckwheat noodles or just veggies, then this will be gluten free)
  • 1 tbl rice bran oil
  • 200g tofu, cut into triangles (I like the ‘Japanese-style’ one by Soyco)
  • [Optional] one potato, spiralised (or cut into long thin strips)
  • 1-2 cloves garlic, grated
  • 1/2-1 tsp grated ginger
  • 1 carrot, spiralised (or cut into long thin strips)
  • 1 zucchini or yellow squash, spiralised (or cut into long thin strips)
  • 1 tsp sesame oil
  • 1 tsp wheat-free tamari
  • 1/4 cup miso paste
  • 700ml water
  • 1 bunch baby buk choy (or any Asian green), sliced longways
  • 15-20 snow peas, sliced longways


  1. Cook the soba noodles according to packet instructions (usually by boiling for 4 minutes, and then draining thoroughly), and set aside.
  2. Lightly fry the tofu until golden brown.
  3. Add potato and fry for a few minutes.
  4. Add the grated garlic and ginger, and stir for 1-2 minutes.
  5. Add the carrot and zucchini and stir for a few minutes.
  6. Finally, add sesame oil & tamari and stir through. Remove from heat.
  7. Dissolve the miso paste in around 700mls of boiling water. Stir thoroughly over a medium heat to remove any lumps. Adjust water content to preference.
  8. In each bowl, combine noodles, tofu & veggies, baby buk choy, snow peas, and miso liquid. Serve immediately.
  • You might want to add the baby buk choy and snow peas with the other veggies, but then they will be quite soft in the soup.


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