Contains soy. Check the ingredients if you cook for someone with allergies.
A light umami broth with clouds of silken tofu, pak choi and spring onion. Barely any calories, plenty of comfort — the warm-up act before dinner or the gentlest recovery snack there is.
5 minPrep
10 minCook
15 minTotal
2Serves
Miso Soup with Silken Tofu
by · Easy
Vegan
High protein
High fibre
Low energy
Low fat
Contains soy. Check the ingredients if you cook for someone with allergies.
A light umami broth with clouds of silken tofu, pak choi and spring onion. Barely any calories, plenty of comfort — the warm-up act before dinner or the gentlest recovery snack there is.
5 minPrep
10 minCook
15 minTotal
2Serves
Nutrition
Per serving · 0.5 l
92.8kcal389 kJ
Protein7.88 g16%
Carbohydrate5.23 g2%
Net carbs †2.19 g
Sugars2.06 g2%
Fibre3.04 g
Fat5.13 g7%
Saturates0.78 g4%
Salt †2.21 g37%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
ladle
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
40 g
Miso/soya bean paste
30 g
Spring onion raw
800 ml
Drinking water
200 g
Silken tofu
100 g
Pak choi raw
Instructions
1
Slice the pak choi and spring onions on a cutting board with a santoku knife; cut the silken tofu into gentle cubes.
2
Bring the water to a boil in a saucepan, add the pak choi and simmer for 3 minutes. Take the pan off the heat.
3
Dissolve the miso paste in a ladleful of the hot broth, stir it back in, then slide in the tofu and warm through without boiling.
4
Serve with a ladle into small bowls and scatter the spring onion on top.
Notes
Never boil the soup once the miso is in — high heat kills both the aroma and the beneficial cultures.
Before you start
You'll need
cutting board
ladle
santoku knife
saucepan
Ingredients
Quantities scale automatically · metric units (change in profile)
40 g
Miso/soya bean paste
30 g
Spring onion raw
800 ml
Drinking water
200 g
Silken tofu
100 g
Pak choi raw
Instructions
1
Slice the pak choi and spring onions on a cutting board with a santoku knife; cut the silken tofu into gentle cubes.
2
Bring the water to a boil in a saucepan, add the pak choi and simmer for 3 minutes. Take the pan off the heat.
3
Dissolve the miso paste in a ladleful of the hot broth, stir it back in, then slide in the tofu and warm through without boiling.
4
Serve with a ladle into small bowls and scatter the spring onion on top.
Notes
Never boil the soup once the miso is in — high heat kills both the aroma and the beneficial cultures.
Nutrition
Per serving · 0.5 l
92.8kcal389 kJ
Protein7.88 g16%
Carbohydrate5.23 g2%
Net carbs †2.19 g
Sugars2.06 g2%
Fibre3.04 g
Fat5.13 g7%
Saturates0.78 g4%
Salt †2.21 g37%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.