Miso Soup With Tofu

I love miso soup and by adding in bok choy and tofu it becomes a nourishing yet light mid week dinner. Mushrooms would also be a great addition. It feels cleansing to eat! A great Monday night soup after an indulgent weekend. This serves approximately 4 people as a main soup.


  • 1 tbsp unrefined sesame oil
  • 1 yellow onion chopped
  • 2 tbsp finely diced ginger
  • 1 tbsp finely chopped garlic
  • 6 cups low sodium vegetable broth
  • 2 baby bok choy, trimmed and roughly chopped
  • 2-3 carrots thinly sliced
  • 1 block firm baked tofu thinly sliced
  • 2 tbsp red miso paste
  • 2 tbsp rice vinegar
  • ¼ cup thinly sliced green onions


Heat oil in a large pot over medium heat. Add the onion, garlic and ginger and cook until onions become translucent. Add the broth, carrots, chicken, tofu, bok choy and bring to a boil. Reduce heat and simmer for approximately another 5 minutes or until vegetables are tender. Garnish with sliced green onions.


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