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Miso soup with tofu & shiitakes

Miso soup with tofu and shiitakes

Points® value
Total Time
20 min
10 min
10 min


Firm tofu

400 g

Shiitake mushrooms

200 g, stems removed, thinly sliced

Green shallot(s)

6 individual, sliced, white and green parts separated

Fresh ginger

½ tsp, finely grated

Miso paste

¼ cup(s), (70g)


  1. Add 1 litre (4 cups) water to a medium saucepan and bring to the boil. Pat tofu with a paper towel to absorb excess moisture. Cut into 2cm cubes. Add tofu, mushrooms, white parts of shallots and half of the ginger, bring to the boil. Reduce heat to low and simmer for 5 minutes.
  2. Add miso into a small bowl and add 1⁄2 cup of liquid from saucepan, whisk until smooth. Transfer miso mixture back into saucepan, stir until combined, remove from heat.
  3. Stir through remaining shallots, 1⁄4 tsp black pepper and remaining ginger. Divide soup among 4 bowls. Serve.