This nourishing miso soup is packed with tender vegetables, firm tofu, eggs and a flavourful ginger-infused broth. Gentle, warming and satisfying, it combines fermented miso with fibre-rich vegetables and plant-based protein to support digestion and overall gut health. Perfect for a light lunch or comforting evening meal. To make this dish vegan, omit the eggs and use water as a base.
what you need
- 1.5 L water or chicken bone broth
- 4 dried shiitake mushrooms
- 2 teaspoons freshly grated ginger
- 1 medium carrot, thinly sliced
- 1 small zucchini, sliced into thin half-moons
- 1 cup shredded cabbage
- ½ cup frozen shelled edamame
- 400 g firm tofu, drained and cut into small cubes
- ¼ cup white or yellow miso paste
- 1 teaspoon tamari or soy sauce, optional
- 1 teaspoon toasted sesame oil
- 4 large eggs
- 2 onions, thinly sliced
- 1 sheet nori, cut into thin strips
- Toasted sesame seeds, to serve
- 1 tablespoon dried wakame, optional
what to do
- Place the water, dried shiitake mushrooms and ginger in a large saucepan. Bring to a gentle simmer over medium heat.
- Simmer gently for 10–15 minutes. Remove the mushrooms, slice them thinly and return them to the saucepan.
- Add the carrot, zucchini, cabbage and edamame. Simmer for 5–7 minutes, or until the vegetables are tender.
- Gently stir in the firm tofu cubes and wakame, if using. Simmer for another 2–3 minutes.
- Hard boil the eggs, shell, halve and set aside.
- Place the miso paste in a small bowl. Add approximately ½ cup of the warm broth and whisk until smooth. Remove the saucepan from the heat, then stir in the diluted miso. Avoid boiling the soup after adding the miso.
- Stir through the tamari and sesame oil. Divide between bowls and top with green onions, nori strips, hard boiled eggs and toasted sesame seeds.
