Rebecca Sue |

Miso Tofu Noodle Soup

Nourishing and warming recipe that’s quick, easy and oh so delicious!

Ingredients (serves 2)

  • 150g soba noodles
  • 1 tbsp sesame oil
  • 1 tbsp garlic-infused olive oil
  • 2 cm of ginger
  • 200g firm tofu, cubed
  • 1 cup sliced oyster mushrooms
  • 2 tbsp soy sauce
  • 2 tbsp white miso paste
  • 1 L vegetable stock (made from Low FODMAP stock cubes/powder e.g. Massel)
  • 1 bunch of bok choy (or Asian greens of choice), trimmed
  • 1 carrot, peeled, cut into matchsticks
  • 2 spring onions, green tips only, sliced
  • Coriander, optional for garnish
  • Sesame seeds, optional
  • Chilli oil, optional



  1. Cook soba noodles according to packet instructions. Drain and set aside.
  2. Heat sesame oil and garlic-infused olive oil in a saucepan over high heat.
  3. Add ginger, tofu and mushrooms. Cook for 2 minutes until mushrooms have softened. Add soy sauce and miso paste, and stir to combine.
  4. Add in vegetable stock. Bring to a simmer, then add in bok choy and carrots. Cook for another 2 minutes until bok choy and carrots are tender.
  5. Divide the broth, tofu, vegetables and soba noodles between two bowls. Garnish with spring onion greens, coriander, sesame seeds and chilli oil. Enjoy!


Please note: this soup is low FODMAP provided you divide it evenly into the recommended number of serves.

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