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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5 from 1 vote

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

This healthy and delicious soup is ready in 10 minutes! Perfect if you are watching your diet.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4 servings
Author: Lucy Parissi | Supergolden Bakes


  • 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


  • 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.


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.