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← All recipes Soba noodles in a cloudy miso broth with silken tofu cubes, green edamame and dark wakame seaweed Lunch · Soup

Miso Tofu Soba Soup

≈24g protein 20 min Serves 2 Complete protein

Silken tofu and miso paste create a deeply savory soy base, while edamame adds a third layer of complete protein. Buckwheat soba noodles bring dense, chewy carbohydrates and extra lysine, rounding out a quick, high-protein lunch soup.

Ingredients

  • 4 cups vegetable broth
  • 3 tbsp white miso paste
  • 1 block (300g) silken tofu, cubed
  • 1 cup shelled edamame, thawed
  • 100g soba (buckwheat) noodles
  • 1 tbsp dried wakame seaweed
  • 2 scallions, sliced
  • 1 tbsp soy sauce
  • 1 tsp grated fresh ginger

Method

  1. Bring vegetable broth and grated ginger to a gentle simmer in a medium pot.
  2. Add soba noodles and cook for 5 minutes until just tender.
  3. Stir in the edamame, silken tofu cubes, soy sauce, and dried wakame. Simmer 2 minutes.
  4. Remove the pot from heat. Ladle a small amount of broth into a bowl with miso paste and whisk until smooth.
  5. Pour the dissolved miso back into the pot, stirring gently to combine without boiling the miso.
  6. Divide between two large bowls and top with sliced scallions.
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