Miso soup with marinated tofu


Recipe for one person, double ingredients for two.

250g firm tofu (soya)
3tbsp tamari (soya)
1 lime
4cm fresh ginger
2 garlic cloves
80g baby chard
200g sweet potato
3tbsp sweet miso paste (soya)
Handful of fresh coriander
80g buckwheat noodles
1tbsp maple syrup


  1. Preheat the oven to 200°C. Drain tofu, rinse and pat dry with kitchen towel. Cut into small cubes, transfer to a baking dish. Whisk 2 tbsp of tamari, juice of 1/2 lime and maple syrup. Pour over tofu, toss to combine and marinade for 5 mins. Bake for 25 mins, shaking occasionally to prevent from sticking.
  2. Boil a kettle. Heat 1tbsp oil in a pan. Finely chop garlic and peel & chop ginger and add to pan. Lightly fry for 1 min.
  3. Peel sweet potato and cut into medium pieces. Add to pan along with the lime juice, miso paste and remaining tamari. Pour over 1 litre of boiling water, simmer for 12-15 mins.
  4. Meanwhile, chop the coriander and baby chard. In the final 5 mins add chard to pan. Let it wilt into broth before taking off the heat. Stir through 2/3 of the coriander.
  5. Place buckwheat noodles in a separate saucepan, covering with boiling water. Let simmer for 5 mins – stirring frequently. Drain and rinse under cold water.
  6. Divide noodles between two bowls and spoon over the warm broth. Top with the tofu and finish with the coriander.

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