Tofu Miso Soup
Joy… all the way from Japan. (Well, from the kitchen.) Pak choi, shiitake mushrooms, noodles and, of course, tofu. This Tofu Miso Soup recipe made with Cauldron Extra Firm Tofu makes a mean vegan meal in minutes.
Made with our Extra Firm Plant-Based Tofu
Ingredients:
For the miso soup
1 x 220g pack Cauldron Extra Firm Tofu
120g wholewheat noodles
1 tbsp. miso paste
2 heads baby pak choi, sliced in half
2 shiitake mushrooms, sliced
To garnish
½ red chilli, sliced
Coriander leaves
Nigella seeds
4 unwaxed lime wedges
Micro herbs (optional)
Our tip
Swap the pak choi in this recipe for baby sweetcorn for a change and garnish with shredded nori and sliced spring onion.
Method:
For the miso soup
Slice the Cauldron Extra Firm Tofu into 6 pieces.
Cook the noodles as per pack instructions, drain and set to one side.
Place the miso paste into a medium saucepan. Add 600ml of boiling water, whisk to combine the miso paste and water.
Bring to a gentle simmer. Add the sliced Cauldron Extra Firm Tofu, cooked noodles, pak choi and mushrooms. Place a lid on the saucepan and simmer gently for 2 minutes.
Divide the soup between 2 warmed serving bowls ensuring an even distribution of ingredients in each bowl.
To garnish
Garnish each bowl with sliced red chilli, micro herbs and coriander leaves. Scatter over the nigella seeds and serve with lime wedges.
Our tip
Swap the pak choi in this recipe for baby sweetcorn for a change and garnish with shredded nori and sliced spring onion.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
