Mushroom and tofu soup

Prep: 10 mins
Cook: 10 mins
Mushroom and tofu soup
You can substitute the tofu with diced chicken or beef if you prefer. 

315g tofu, cubed
100g fresh mushrooms, sliced

Half head cabbage

1 egg, whisked
960ml vegetable stock
4 tbsp miso paste

Over a medium heat, pour your stock into a saucepan and bring to the boil.

Add in your tofu, mushrooms and cabbage. Allow to cook for about a minute before pouring in your egg.

Leave to cook for a further 3 minutes before removing from the heat.

Whisk in your miso paste and stir until it is fully dissolved.

Serve hot.


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Eggs, Vegetables

Recipe Type
Soups, Starters, Snacks

Level of Difficulty

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