Miso Noodle Soup with Fried Tofu


Miso Noodle Soup with Fried Tofu

  • Prep Time 10m
  • Cook Time 15m
  • Servings 2


  •  1/2 block firm tofu
  •  1 tsp coconut oil
  •  3 Tbsp tamari (soy sauce)
  •  800 ml vegetable stock
  •  1 carrot, sliced
  •  1 red pepper, sliced
  •  2 cloves garlic, sliced
  •  1/2 head white cabbage, shredded
  •  2 tsp miso paste
  •  2 pkgs rice noodles
  •  1 Tbsp sesame seeds


  • Drain the tofu, using a sieve. Press between 2 plates with a heavy object on top and let sit for half an hour.
  • Cut into centimetre-thick slices.
  • In a frying pan over high heat, melt the coconut oil. Add the tofu and sprinkle with 2 tablespoonsful of tamari. Turn occasionally, until crispy.
  • Pour the vegetable stock into a pot. Add the carrot, pepper, garlic, and cabbage and bring to a boil.
  • Lower the heat and simmer for 5 minutes, then add the miso paste, remaining tamari, and rice noodles.
  • Cook according to the package directions.
  • Ladle the noodles into bowls and top with the tofu and a sprinkle of sesame seeds.

Recipe Adapted From Wrapped in Newspaper