Miso Soup with Bok Choy and Tempeh
This miso soup with bok choy and tempeh is a light, nourishing dish that’s full of flavour without feeling heavy. It’s naturally plant-based and a great way to add more protein to your meals, especially if you’re trying to keep things simple and balanced.
The combination of tender greens, soft tempeh, and a gently savoury miso broth makes it both comforting and fresh at the same time. It comes together quickly too, so it’s ideal for a midweek meal or a lighter lunch. Serve it with soba noodles – buckwheat or brown rice versions both work well and make it a bit more filling.
Ingredients
Method
- Cut the carrot into small cubes or thin slices.
- In a saucepan, bring the water and stock cube to a boil, then reduce to a gentle simmer.
- Add the bok choy and carrot, and cook for about 4 minutes until just tender.
- Add the spring onions and wakame, and cook for another minute.
- Turn off the heat.
- Take a ladleful of the hot stock and mix it in a small bowl with the miso paste, soy sauce, and rice vinegar until smooth.
- Pour this mixture back into the soup and stir gently.
- Add the cubed tempeh and let it warm through in the hot broth.
- Taste and adjust if needed.
- Divide cooked soba noodles between bowls, then ladle over the soup. Finish with a sprinkle of sesame seeds.