Tofu and Miso Soup

Delicious and easy-to-make tofu and miso soup. Super filling, healthy and delicious. 


  • half a block of tofu

  • 3 tablespoons red miso paste

  • 1 tablespoon Korean chili paste (optional) 

  • ½ red onion 

  • 2 spring onions

  • 1 carrot

  • 3 mushrooms

  • 1 thumb fresh ginger root

  • 2 garlic cloves

  • 2 teaspoons olive oil 

  • 2 teaspoons soy sauce

  • 1 teaspoon toasted sesame oil 

  • Rice noodles (optional)

  • 4 cups of water


  1. Prep the ingredients: 

  • Peel and grate the ginger and garlic cloves. 

  • Cut in thin strips the carrot

  • Slice finely the red onion 

  • Slice finely the spring onions

  • Slice thinly the mushrooms 

  • Cut the tofu in cubes

  1. In the pot add the olive oil and the grated ginger and garlic, fry for 1 minute on medium heat until golden and fragrant.

  2. Then add the onion and carrot and cook for an additional minute. 

  3. Dissolve the miso and Korean chili paste in a bit of warm water in a small bowl or glass. 

  4. Add the dissolved miso and chili paste to the pot, alongside the tofu cubes and the rest of the veggies to it (reserve the green part of the spring onion for garnish). Add the soy sauce too. 

  5. Add the water and bring it to a boil. Cook for 15 minutes. 

  6. Serve with the sliced green onion and a drizzle of sesame oil. 


If you want to add noodles, add them once the water has started to boil. Cook according to package instructions. 

This soup is earthy and super comforting, Leftovers can be stored in the fridge for up to 3 days (Remove the noodles if you have added them) 

You can add any vegetables of your choice, some that go really well are all kinds of mushrooms, especially shiitake and shimeji, and bok choi.