Feel great, be healthy


Creamy Miso Soup with Tofu




  • 500 mL vegetable stock
  • 6 cm stick kombu (or wakame), cut into thin strips with scissors
  • 2 palm-sized portions of firm tofu
  • 1 handful of shallots, chopped
  • 1 tsp of miso paste
  • 1 tbsp of tahini
  • 1 tbsp of lemon juice
  • 1 tsp of tamari
  • 1 tbsp of water


  1. In a large saucepan add the vegetable stock and kombu (or wakame) and simmer until kombu expands. Add the tofu and shallots and simmer for 5 minutes.
  2. Mix in miso paste, and bring back to a simmer (do not overheat) then remove from heat.
  3. In a jar mix the tahini, lemon juice, tamari and 1 tablespoon of water. Serve miso soup into bowls then mix in 1 tablespoon of tahini mix.
  4. Serve with 3 handfuls of steamed vegetables such as broccoli, green beans and/or bok choy dressed with a drizzle of sesame oil and tamari.
When everything seems like an uphill struggle, just think of the view from the top Unknown