kid friendly quick + easy soup vegan winter

Miso Tofu Soup { for colds, flus & other maladies }

June 18, 2010

Miso Soup

Winter is most definitely upon us here in New Zealand; we have had a week of literally freezing temps and unfortunately an altercation with that most unwelcome of winter visitors, the common cold. Natural home remedies abound for treating colds and flus, some nice like lemon, honey tea and others, well, onion tea… hmmmmmmm

Miso, for me, is one of those foods that have a magical uplifting and feel good quality and wanting to add the recuperative benefits of onions, I raided the fridge and made what I hoped and what later proved to be a magical, not cure, but very warming, comforting, delicious and healthy bowl of “feel better” soup. Miso contains wonderful things like zinc, manganese and copper which all help to strengthen the immune system and is a rich source of protein. Onions have antibacterial properties are a good source of vitamin A and C and have been used by different cultures throughout the ages to treat colds and many other ailments.

You don’t have to have a dreaded cold to enjoy this simple miso tofu soup; quick and easy to make and so very good for you, serve it up with steamed rice for a more filling meal. I used brussel sprouts because I love them so, but use whatever greens you like, asparagus, broccoli, spinach, beans or bok choy would all be just as delicious. Serve hot with a good squeeze of lemon juice for added vitamin C and to help your body absorb all those great nutrients. Miso to make you feel good!!

Miso Tofu Soup

Preparation time: 25mins // Serves 2

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  • 1 brown onion, finely diced
  • 1-2 tsp miso paste
  • 1 vegetable stock cube or 1 tsp vegetable extract
  • 1 cup mushrooms, sliced
  • 150g (5oz) firm tofu, diced
  • 3 cups of water
  • 1-2 cups green veggies like brussel sprouts, asparagus or broccoli
  • lemon wedges to serve

Add the onion to a medium pot, add a splash of water, the miso paste and vegetable stock cube. Heat over a medium heat and allow to cook for 3-4 minutes, adding more water if necessary.

Add the mushrooms and tofu, toss to combine.

Add the water and bring to a gentle simmer, continue to cook for 15-20 minutes.

Before serving add whatever green veggies you are using and simmer for a further 3-4 minutes.

Serve hot with a good squeeze of lemon, add rice for a more substantial meal.

Miso Soup

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2 Comments

  • Reply Calvin February 22, 2012 at 5:14 pm

    Yum! Looks so yummy! Does it matter what type of miso paste you use?

  • Reply Trudy ~ Veggie num num March 1, 2012 at 4:00 pm

    No, not at all Calvin, just depends on your preference. I used white miso paste here. Hope you enjoy the recipe.

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