Vegie-Tofu Soup

Serves: 4

Style: Japaneasy, Soup, Vegetarian

Difficulty: Easy


  • 270g Hakubaku Organic Ramen
  • 1.5L water
  • 2tbsp white miso paste
  • 1 tsp chicken stock powder
  • 2 medium carrots, julienned
  • 2 spring onions, trimmed, sliced into 5cm lengths
  • 1 bunch asparagus, trimmed, sliced into 5cm lengths diagonally
  • 300g tofu, in 2cm cubes
  • Extra spring onions, finely sliced, for garnish
  • Salt and pepper

Vegie-Tofu Soup


  1. Prepare Hakubaku Organic Ramen as per pack instructions. Drain, set aside.
  2. In a pan, bring the water to boil. Add chicken stock and miso paste, stirring to combine. Reduce to a simmer.
  3. Add carrots, spring onions and asparagus to pan and cook for 1 minute until asparagus is bright green but still crisp.
  4. Add tofu cubes and heat for 1 minute. Season to taste with salt and pepper
  5. Refresh Ramen in boiling water, drain and divide between four bowls. Pour broth over the Ramen and garnish with extra spring onions. Serve immediately.


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