Vegetarian recipe: miso soup with tofu

I’ve recently had dinner in an excellent restaurant in Bruges that served street food where I tasted a miso ramen soup. I searched the internet for a recipe, but in the end decided to make my own version and see where it got me. I must say, my first attempt was a great one! Here’s the recipe:

The shopping list:

  • ramen noodles for 2 (about 200g)
  • 2 large eggs, free range
  • a handful of fresh soy sprouts
  • 4 to 6 stalks of spring onion
  • some fresh coriander leaves
  • a handful of sesame seeds
  • 2-4 packets of Saitaku miso soup mixture, according to taste
  • a tin of bamboo shoots
  • about a liter of vegetable stock
  • a block of tofu
  • some olive oil
  • soy sauce (eg Kikkoman)

The recipe:

Cook the ramen noodles according to package instructions. Rinse them in cold water and drain them well.

Drain the block of tofu, patting it down with kitchen paper and slice the block up into cubes of about 1 cm. Heat some olive oil in a pan and bake the tofu cubes until slightly browned all over.


Bring some water to the boil and poach your eggs. I learned it via a fool proof way by Jamie Oliver. Watch the video here:

Bring the vegetable stock to boiling point and add the miso soup mixture. I used the Saitaku ones, they’re very tasty! Add soy sauce to taste. I like soy sauce, so I use quite a lot, but try it out with a bit and spice your miso soup further to your own taste.

In a pan, slowly toast the sesame seeds and set aside.

Now for the vegetables: clean the spring onions and cut them up into small rings. Clean the soy sprouts and pat them dry. Drain the bamboo shoots.

In a big bowl, place soy sprouts, bamboo, tofu and spring onions:

vegetarian miso soup tofu the tasty traveller

Divide the ramen noodles in each bowl. Pour over the miso soup. Sprinkle over some of the coriander leaves. Then gently place the poached egg on top and finish with a scattering of sesame seeds. Eat with chopsticks and a spoon.

Enjoy 🙂

vegetarian miso soup the tasty traveller

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