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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 ml water
  • 1 vegetable stock cube
  • 2 bok choy halved lengthwise
  • 1 carrot cut into small cubes or thin slices
  • 2 tsp white miso paste
  • 1 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp dried wakame
  • 4 spring onions sliced
  • 100 g tempeh cubed
  • To serve:
  • Sesame seeds
  • Cooked soba noodles buckwheat or brown rice

Method
 

  1. Cut the carrot into small cubes or thin slices.
  2. In a saucepan, bring the water and stock cube to a boil, then reduce to a gentle simmer.
  3. Add the bok choy and carrot, and cook for about 4 minutes until just tender.
  4. Add the spring onions and wakame, and cook for another minute.
  5. Turn off the heat.
  6. 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.
  7. Pour this mixture back into the soup and stir gently.
  8. Add the cubed tempeh and let it warm through in the hot broth.
  9. Taste and adjust if needed.
  10. Divide cooked soba noodles between bowls, then ladle over the soup. Finish with a sprinkle of sesame seeds.