Soup / Japanese-inspired
Miso Tofu Noodle Soup
Rice noodles, tofu, mushrooms and bok choy sit in a ginger-miso broth. Stir miso in off the heat and finish with sesame oil and scallions.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains soy.
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Cook rice noodles according to the packet, drain and divide between bowls.
Bring water and ginger to a simmer in a saucepan. Add mushrooms and tofu and simmer for 8 minutes.
Add bok choy and simmer for 3 minutes. Remove from the heat.
Whisk miso with a ladleful of warm broth, return it to the pan and stir. Ladle over noodles and finish with sesame oil and scallions.
0 of 4 steps complete
A little kitchen know-how
- Add miso off the heat for a rounded flavor without aggressive boiling.
Make it yours & keep it well
Replace rice noodles with cooked brown rice for a rice-bowl soup.
Storage: Refrigerate broth and noodles separately for 2 days; reheat the broth until hot.
Estimated nutrition per serving
390 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate broth and noodles separately for 2 days; reheat the broth until hot.
Can I adapt this plant-based recipe?
Replace rice noodles with cooked brown rice for a rice-bowl soup.
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