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Miso, Kale and Tofu Soup

September 2, 2015 by Lucy Parissi 72 Comments

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This Japanese miso, kale and tofu soup with buckwheat soba noodles is healthy, tasty, gluten free and ready in 10 minutes.
Japanese Miso, Kale and Tofu Soup

Does anyone else feel like autumn has sneakily taken over from summer when you weren’t looking? Not ten days ago I was on holiday and suddenly it is decidedly back to school (and back to work) time, the holiday all but forgotten. One thing that is very much present is how unfit I feel again. The holiday was one big fat (Greek) overidulgence from daily souvlaki to gallons of beer. It is time for some healthy eating and exercising. Just as well that Jo Pratt’s new book, aptly titled In the Mood for Healthy Food*, landed in my review pile.

I have been a huge fan of Jo’s for a number of years. Her two previous books In the Mood for Food* and In the Mood for Entertaining* are two of the most used in my vast cookbook collection. Her new book is, at first glance, a lot more subdued. Gone is the bright and colourful photography I loved in the previous books, replaced by toned down, moodier shots. But Jo’s knack for combining ingredients and creating easy recipes that are a joy to prepare and eat again and again is very much here to stay.

This Japanese miso, kale and tofu soup with buckwheat soba noodles is healthy, tasty, gluten free and ready in 10 minutes.

The book contains all the ingredients one would expect in a healthy tome: quinoa, kale, nut milks, spelt and buckwheat all feature prominently. But thankfully the book doesn’t require you to purchase an entire health shop for every single recipe. I particularly love all the Asian inspired recipes like the chicken noodle and mango salad, the Vietnamese beef skewers with pickled carrots or this Japanese Miso, Kale and Tofu broth which has become my new go-to work lunch. It is seriously healthy, incredibly tasty and it is ready in 10 minutes. Win, win, win!

I can honestly say that this book is destined to become a firm favourite of mine. I can’t wait to cook more of the recipes – have earmarked at least 10 already. Highly recommended – and do yourselves a favour and buy Jo’s previous books as well. For a chance to win one of three copies of this fabulous book, scroll down to the bottom of the post and follow the instructions in the Gleam giveaway box.

Japanese Miso, Kale and Tofu Soup

I had added some buckwheat noodles to turn this Japanese Miso, Kale and Tofu Broth into a more substantial soup. If you are planning on bringing this to work for lunch it would be best to keep the noodles separate and add them after you reheat the soup. The world won’t end if you don’t however! Replace the kale with cavolo nero or chard if you prefer. Add a dash of Japanese Seven Spice seasoning* (that stuff is also great on kale chips). Clearspring do a lovely white miso paste (in the UK) that is well worth seeking out.

Japanese Miso, Kale and Tofu Soup

Win one of 3 copies of In the Mood for Healthy Food book (closed). Items marked with an asterisk are affiliate links.

This Japanese miso, kale and tofu soup with buckwheat soba noodles is healthy, tasty, gluten free and ready in 10 minutes.

Japanese Miso, Kale and Tofu Soup and In the Mood for Healthy Food Book Giveaway

Lucy Parissi | Supergolden Bakes
This healthy and delicious soup is ready in 10 minutes! Perfect if you are watching your diet.
5 from 1 vote
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Prevent your screen from going dark

Ingredients

  • 1.5 l | 52fl oz | 6 1/4 cups vegetable stock
  • 6 tbsp white miso paste
  • 2 garlic cloves finely sliced
  • 2.5 cm | 1in piece of fresh ginger peeled and very finely chopped
  • 1 red chilli seeded and very finely chopped
  • 4 spring onions scallions, finely sliced
  • 100 g | 3.5oz kale trimmed and sliced
  • 175 g | 6oz firm tofu drained and cut into cubes
  • 1 1/2 tbsp rice vinegar
  • 200 g | 7oz soba noodles 100% buckwheat for gluten-free soup
  • Japanese Seven Spice seasoning optional

Instructions

  • Prepare the noodles according to pack instructions, drain and rinse in cold water. Set aside.
  • Bring the stock to the boil in a medium saucepan.
  • Add the miso paste, garlic, ginger and chilli. Stir to dissolve the miso, lower the heat and simmer for 5 minutes.
  • Add the spring onions, kale, tofu and rice vinegar. Cook until the kale is just tender.
  • Stir in the noodles and serve, sprinkled with some seven spice seasoning.

Notes

If you are preparing to bring to work, let the soup cool before storing in the fridge. Toss the noodles in a little vegetable oil and store in a separate container.
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This Japanese miso, kale and tofu soup with buckwheat soba noodles is healthy, tasty, gluten free and ready in 10 minutes.

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Comments

  1. Mackenzie Miner says

    January 10, 2022 at 6:51 pm

    5 stars
    amazing recipe! i wanted to point out that you shouldn’t boil miso paste because it will completely ruin its health benefits.

    Reply
  2. Lizzy Cooper says

    October 16, 2015 at 4:15 pm

    Jane sens healing foods 🙂

    Reply
  3. Sheila Reeves says

    October 11, 2015 at 7:36 pm

    The cookbook that came with my slow cooker, it's my most used book!

    Reply
  4. Hannah Ingham says

    October 05, 2015 at 2:18 pm

    Jamie's ministry of food!

    Reply
  5. frances hopkins says

    September 24, 2015 at 8:25 am

    One of my mums from the 70's

    Reply
  6. Kim M says

    September 21, 2015 at 4:11 pm

    Be -Ro Home Baking

    Reply
  7. Janine Atkin says

    September 20, 2015 at 7:30 pm

    River Cottage Veg Everyday

    Reply
  8. Helen Humphries says

    September 16, 2015 at 6:38 pm

    Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop

    Reply
  9. Katrina says

    September 16, 2015 at 6:21 pm

    1000 freezer recipes- I found it for 50p in a charity shop!

    Reply
  10. LEE HARDY says

    September 16, 2015 at 2:33 pm

    Have not got any.

    Reply
  11. samantha loughlin says

    September 16, 2015 at 12:37 pm

    Mum knows best hairy bikers

    Reply
  12. Dee Sherwood Wallace says

    September 16, 2015 at 11:37 am

    Honestly Healthy for Life

    Reply
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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