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Soup
15 min · 2 servings
Ginger Miso Soup with Tofu
A gut-friendly, warming meal that takes 15 minutes.
About this recipe
Miso is a fermented paste rich in beneficial bacteria and umami depth. Tofu provides plant-based protein. Ginger supports digestion, reduces nausea (relevant for anyone on treatment), and has documented anti-inflammatory effects. This is the soup you make when you need something easy and gentle.
Method
1
Bring water or broth to a gentle simmer. Do not boil.
2
Add mushrooms and ginger. Simmer 5 minutes.
3
Add tofu. Warm through 2 minutes.
4
Remove from heat. Dissolve miso paste in a ladleful of the hot liquid, then stir back into the pot. Never boil miso — it kills the live cultures.
5
Add nori if using. Top with spring onions. Season with tamari.
Why this works
The no-boil rule for miso is important — it preserves the probiotic bacteria. This soup is also easy on the stomach when appetite is low or nausea is present, which makes it useful during active treatment phases.
Ingredients
800ml water or light vegetable broth
2 tbsp white or yellow miso paste
150g firm tofu, cubed
1 tbsp fresh ginger, grated
2 spring onions, sliced
50g shiitake mushrooms (fresh or rehydrated)
1 sheet nori, cut into strips (optional)
Splash of tamari or low-sodium soy sauce
gut health
anti-inflammatory
probiotic
plant-based