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Miso Soup with Tofu & Spring Onion

Our Organic Apple, Miso & Seaweed broth, gives a vegan-friendly* twist on this restaurant-favourite. The umami-rich, slowly-simmered broth is a perfect base for the silken tofu and beautifully balanced with spring onion.

*Note, due to the nature of the organic seaweed, the broth may contain a trace amount of molluscs and/or crustaceans. ​

  • Prepare: 10 Minutes
  • Cook: 15 Minutes
  • Serves 1
Ingredients & instructions

*indicates optional ingredients

1. Prep the spring onions and cut the tofu into bite-sized cubes.

2. Heat the broth in a small, covered, saucepan and bring to the boil. Once boiling, immediately reduce the heat to a medium-low simmer.

3. Add the tofu and spring onions to the broth and simmer gently for a couple of minutes until the tofu is warmed through.

4. Add the spring onions and stir before immediately serving into small bowls.

5. Top with a sprinkle of sesame seeds and drizzle with chilli oil. Then enjoy!

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