Miso soup recipe

Ok so I’ll be the first to admit this; Asian cooking is scary. Maybe it’s not scary for everyone but for me it is, I love eating Asian food all those noodles and gorgeous sauces but put me in the kitchen with some of the ingredients and I just start freaking out a little bit. Sure I can cook a stir fry but recently I was feeling adventurous, I decided that every time I wanted Miso soup I didn’t want to have to travel an hour to go to a restaurant to get it.

The last two weeks I’ve been determined to conquer the Miso mountain and to an extent I think I’ve succeeded. I certainly have the love for Miso its so rejuvenating and can be quite a filling meal when it’s bulked out with noodles and tofu.

A couple of notes on ingredients here if you can get Smoked Tofu by Taifun it tastes great in this recipe, I love the smokey flavour that it brings and its gorgeous to eat just on its own! Unfortunately so far the only place I’ve found it is in Waitrose but half the pack easily does two noodle bowls.

Also don’t make the mistake I did when I first started making Miso with noodles, dried noodles aren’t the best for this and wherever you can try and get fresh Ramen noodles or Udon. It really makes a big difference to the dish, you can usually find fresh noodles in a chiller at the Asian supermarket. Since there aren’t many ingredients it’s important to get really good noodles!

Feel free to change and alter this recipe to your own tastes when you try it out after all different toppings can be added with whatever you have to hand – Spring onions, Bean Sprouts, half a boiled egg, just imagine what it’s normally like at your favourite restaurant!


800 ml water
10 grams Dashi or good quality vegetable stock
1 carrot sliced into strips
Half a can of sliced bamboo shoots
2 tablespoons of red or white Miso paste
2 packs of fresh ramen noodles
Half a pack of Smoked Tofu
Handful of Enochi Mushrooms
Strips of seaweed


1. Prepare your carrot by slicing it into strips which will be easier to pick up with chopsticks. Put them into a saucepan with 800 ml of water, your stock, the bamboo shoots and bring to the boil. Let the pan boil vigorously for at least 5 minutes.

2. While the pan is boiling in a small dish add two tablespoons of the Miso paste. Take the hot stock and add some of it to the paste working to dissolve the paste with the back of a spoon or fork. The paste and stock mixture should become quite cloudy.

3. Pour the stock and Miso mix back into the saucepan, turn the heat on your hob down to a very low heat so that its just gently warming the pan through. At this point you don’t want to boil your Miso.

4. Add the noodles to the pan and allow them to gently cook for at least three minutes or until the noodle cake has broken up and the noodles are soft.

5. Your Miso is now ready to serve! Pour the broth into two bowls and divide up the noodles and vegetables. Top your Miso with Smoked Tofu, Mushrooms and Seaweed or whatever you have to hand!

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