Autumn soup with miso & tofu

Autumn soup with miso & tofu photo

Serves: 2

Prep time: 20 minutes 

Cook time: 15 minutes 


  • 600mL water
  • 2cm ginger, finely chopped
  • 2 shallots, sliced on an angle
  • 2 fresh shitake mushrooms (can use Swiss brown or portabello mushrooms)
  • 2 tbsp Shoyu (can use low salt soy sauce)
  • 2 tbsp Mirin (Japanese rice wine)
  • 150g firm tofu, cut into 2cm cubes
  • 60g snow peas, trimmed
  • 40g baby spinach
  • 2 asparagus spears, sliced on an angle
  • 2 tbsp miso (genmai miso)
  • Roasted seaweed (optional)


  1. Place the water into a pot and add the ginger, shallots, shoyu and mirin.
  2. Bring to the boil and simmer gently to allow the flavours to mingle.
  3. Add in tofu, snow peas, mushrooms, asparagus and baby spinach to the soup.
  4. Simmer for a further 2 minutes.
  5. Remove soup from the heat.
  6. Add a tablespoon of the soup to a small bowl and mix with the miso paste.
  7. Add this back into the soup and mix to combine all flavours.
  8. Place into bowls to serve.



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