Get 3 months FREE*
Start today
Photo of Tofu and mushroom miso soup by WW

Tofu and mushroom miso soup

Total Time
20 min
10 min
10 min
Buckwheat soba noodles add a subtle nutty flavour to a simple yet tasty Japanese-style broth.


Miso paste

2 tbs

Enoki mushrooms

100 g, trimmed

Shiitake mushrooms

100 g, stems removed, halved or quartered

Dry soba noodles (100% buckwheat)

150 g

Bok choy

1 baby, trimmed, leaves separated

Silken tofu

300 g, cut into 2cm cubes

Green shallot(s)

2 individual, thinly sliced


  1. Place the miso and 1.25L (5 cups) water in a large saucepan over medium heat and stir to combine. Bring to the boil and add the mushrooms. Reduce heat and simmer, uncovered, for 3–4 minutes or until tender.
  2. Meanwhile, cook the noodles in a large saucepan of boiling water, following packet instructions, or until just tender. Add the bok choy to the noodles for the last 30 seconds of cooking. Rinse noodle mixture under cold running water. Drain well.
  3. Divide noodles, bok choy and tofu between serving bowls. Ladle over the hot mushroom broth and sprinkle with shallots. Serve.


Brown miso paste is a salty Japanese condiment made from fermented soy beans. Brown miso paste has a stronger flavour than white miso and is available from the health-food or Asian section of most supermarkets.