Tofu & Wakame Miso Soup

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

Serves 1 | Prep time: 5 mins | Cooking time: 7 mins


  • 1 cup vegetable stock (kombu/shitake stock is a good option available in supermarkets and Asian grocers)
  • 180g/6.35oz silken tofu, cut into approx. 1 cm cubes
  • 1 large pinch dried wakame seaweed
  • 1 shallot, sliced
  • 2 tsp white miso paste soaked in water
  • 2 brown rice cakes
  • 1 Tbsp tahini (or your favourite nut butter)
  • 1 small tomato, sliced
  • 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. (Push 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.

Have you made this recipe?

Share a photo and tag us - @veganeasy — we can't wait to see it!

LunchSoupAsianLow FatLow Carb

Leave a Rating or Comment

  • no rating