Tofu and Miso Soup Recipe | The Student Pocket Guide

This is a very simple, clear soup that can be altered depending on what veggies need using up in the fridge. Peppers, mushrooms, spring onions, mange tout and French beans are great ingredients you could choose from. You can find instant miso soup mix in most supermarkets and it’s worth keeping in the cupboard for creating instant healthy soups such as this. To enjoy it the authentic way, use chop sticks to eat the solid ingredients and drink the soup straight from the bowl…


(Serves 2)
500ml water
1 packet Miso soup
Leftover vegetables chopped into small pieces
2 medium spring onions
120g tofu, cut into small chunks
Dried seaweed (wakame) soaked in hot water until soft and expanded (optional)


  • Pour the hot water in a large pan and dissolve the Miso instant soup powder.
  • Add the vegetables and spring onions to the soup, stir and bring the soup up to a simmer.
  • Add the tofu pieces and seaweed (wakame), turn the heat off and stir until the tofu is heated through.
  • Taste and season with soy sauce if necessary.

Tofu and Miso Soup