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Miso soup

by Michael Jolliffe

Serves: 2

Time to prepare and cook: 40 mins

8 ounces firm tofu, cubed
8 cups water
2 ounces dried shiitake mushrooms
1 large white onion, chopped
1 floret of bok choi
1 (1-inch) piece fresh ginger, chopped
2 cloves garlic, chopped
1 sachet or 1tsp miso paste
2 tbsps olive oil


  1. Add the onion, ginger, garlic, and olive oil to a large soup pan over a medium heat. Cook for 1 minute and add 8 cups water. Bring it to a simmer and cook for 10 minutes – do not let it boil.
  2. Then, add the dried mushrooms and miso to the pot and simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.
  3. Add the bok choi and simmer until soft. Add the tofu and stir in for a further 5 minutes. Ladle carefully into bowls.

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