Soba Noodle Tofu & Mushroom Soup

This is a deliciously comforting meal that is surprisingly easy to put together. Some of the ingredients may seem a little obscure but I’ll add in some substitutions in brackets so don’t worry if you can’t get hold of any of them! If you have an Asian supermarket near you, you can get most of the stuff there. Enjoy

Serves: 2



  • 1 block of firm tofu
  • 1 tbsp liquid aminos (sub: soy sauce/tamari)
  • 1 tsp sesame oil (sub: vegetable/sunflower/rapeseed/canola oil)
  • 2 cloves of garlic, crushed
  • 1 chilli, sliced
  • 1 tbsp minced ginger
  • 150g chestnut mushrooms, sliced (sub: regular mushrooms)
  • 500ml boiling water
  • 1 tbsp miso paste
  • 1/2 hanful wild garlic (sub: other herbs such as corriander)
  • 250g choi sum (sub: pak choi, spinach, broccoli, any other greens!)
  • 100g enoki mushrooms (not essential)
  • 250g soba noodles
  • Optional: salt & pepper to taste, sesame seeds, chopped spring onion


  1. Preheat the oven to 180c and cut the tofu into chunks. Pour over the liquid aminos and bake whilst you prepare the noodles
  2. Heat the sesame oil over a medium heat then add the garlic, chilli and ginger. Fry for 2 minutes before adding the mushroom
  3. Mix the miso paste with a little bit of the boiling water in a seperate bowl until it dissolves, then add half of the water and the miso-water to the pan. Bring to a boil and add the wild garlic and choi sum
  4. Reduce the heat and add the remaining mushrooms and soba noodles. Top up with a bit of water and let the noodles cook (how much water you add will depend on how watery you like it)
  5. Once the noodles are cooked, remove tofu from the oven, mix in to the noodles and serve!


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