Miso Soup with Tofu & Spring Onion

This quick and delicious miso soup can be served as a starter or enjoyed as a light meal at any time of the day. Our Organic Apple, Miso & Seaweed broth, gives a vegan-friendly* twist on this restaurant-favourite. The umami-rich, slowly-simmered broth is a perfect base for the silken tofu and beautifully balanced with spring onion.

*Note, due to the nature of the organic seaweed, the broth may contain a trace amount of molluscs and/or crustaceans. ​

Serves: 2 small bowls as a starter or 1 large bowl

Time: 12-15 minutes


*indicates optional ingredients

  • 1 pouch (324g) of organic apple, miso & seaweed broth

  • 2 spring onions, thinly sliced

  • 1/2 pack (140g) organic tofu

  • chilli oil or a sprinkle of chilli flakes*

  • sesame seeds*


1. Prep the spring onions and cut the tofu into bite-sized cubes.

2. Heat the broth in a small, covered, saucepan and bring to the boil. Once boiling, immediately reduce the heat to a medium-low simmer.

3. Add the tofu and spring onions to the broth and simmer gently for a couple of minutes until the tofu is warmed through.

4. Add the spring onions and stir before immediately serving into small bowls.

5. Top with a sprinkle of sesame seeds and drizzle with chilli oil. Then enjoy!

  • Facebook
  • Instagram
  • Twitter
  • Email Borough Broth_edited
  • phone