Soba Miso Soup with Chickpea Tofu {vegan}

There is nothing quite so comforting as a bowl of soup on a cold winters day.

And, at the moment at least, my soup of choice is a big hearty bowl of this Soba Miso Soup with Chickpea Tofu.

This Miso Soup wonderfully comforting, and ready to eat in under 10 minutes.

And it’s also so simple to throw together that even with the fogginess of a head cold clouding my thinking I was able to assemble a bowl of Soba Miso Soup to slurp on as I snuggled under a blanket with a marathon of Downtown Abbey.

In most miso soups you’ll find tofu. Normally I would leave the tofu out of my miso soup, as I’m not a tofu lover.

But after discovering this wonderful Burmese Chickpea Tofu, I’ve been adding it to everything. And it has been a delicious, filling and welcome addition.

The chickpea tofu stands up well to the broth, without disintegrating, adding yet another contrast in texture in the soup.

There’s the crunch of the snow peas and spring onions, the pillowy softness of the tofu and the slight chewiness of the soba and the mushrooms.

Soba Miso Soup with Chickpea Tofu

This recipe is for 1 hearty bowl of soup but can easily be scaled up to feed more hungry mouths.

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: vegetarian

Keyword: Chickpea Tofu recipe, Soba Miso Soup with Chickpea Tofu, soup recipe

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Calories: 229kcal

Author: Jennifer Schmidt

1 servings

Ingredients

• 1 tbs miso paste or to taste
• 500 ml water
• 1/4 – 1/2 tsp freshly grated ginger
• 1 mushroom thinly sliced
• 55 g dried soba noodles 2 oz
• 6 snow peas thinly sliced on the diagonal
• 1 spring onion thinly sliced
• 1/4 cup cubed chickpea tofu
• TO SERVE:
• a small handful of cilantro
• a pinch of red pepper flakes
• a dash of soy sauce

US Customary – Metric

Instructions

• Place 1/4 cup of water to a small saucepan and add the miso paste and whisk until combined. Slowly whisk in the remaining water and bring to a boil along with the mushroom slices and ginger. Add the soba noodles and cook for 4 minutes, or according to packet directions.
• Pour into a bowl to serve and top with the chickpea tofu, snow peas and spring onion along with any other accompaniments you choose.

Nutrition

Calories: 229kcal | Carbohydrates: 47g | Protein: 10g | Fat: 1g | Sodium: 1097mg | Potassium: 237mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5.9mg | Calcium: 34mg | Iron: 1.9mg

Are you ready to make vegan cooking easy?Get the Ultimate Vegan Toolkit – packed with recipes, cheat sheets, and more. Free for a limited time. Download it now!