Tofu & Wakame Miso Soup

There are few things as uplifting and nourishing as a warm miso soup on a cold day.


  • 1 cup vegetable stock (kombu/shitake stock is a good option and it can be purchased in sachets from most Asian grocers)
  • 180g/6.35oz of silken tofu, cut into approx. 1 cm cubes
  • 1 large pinch dried wakame seaweed
  • 1 sliced shallot
  • 2 tsp white miso paste soaked in water
  • 2 brown rice cakes
  • 1 Tbsp tahini (or your favourite nut butter)
  • 1 small tomato
  • A few slices of cucumber


  1. Heat stock in a saucepan to a gentle simmer then add the tofu, wakame and shallots and when simmering again stir in the miso paste. (Force miso through a strainer for a better result).
  2. Remove from heat.
  3. Serve with 2 brown rice cakes spread with tahini and topped with tomato and cucumber.
LunchSoupAsianLow FatLow Carb

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