Tofu miso soup

We love this quick, healthy vegan-option soup. It delivers on protein, iron, and calcium, and costs next to nothing to throw together!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon miso paste
3 tablespoons finely shredded nori (about 1 sheet)
5cm piece ginger, thinly sliced
4 spring onions, finely chopped
1 ½ cups chopped bok choy, broccoli and asparagus
100g fresh Asian mushrooms (shiitake or oyster), sliced
300g firm tofu, cubed
120g rice noodles

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Instructions

Stay Awake

In a large saucepan, bring 6 1/2 cups of water to the boil. Reduce heat, add miso and stir. Add nori, ginger, spring onions, greens, mushrooms, and tofu. Cook gently, stirring occasionally, for 5 minutes.
Add noodles and cook for 2-3 minutes. Add a little chilli oil, chilli flakes or a squeeze of lime juice, if desired.
Divide soup between 4 bowls. Garnish with chopped fresh coriander if you like.

Variations

Make it vegan: Check miso is vegan.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 464 cal

Kilojoules 1940 kJ

Protein 29 g

Total fat 13 g

Saturated fat 2 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 7 g

Sodium 370 mg

Calcium 420 mg

Iron 10 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.