Miso Soup with Tofu and Bok Choy

"Well we finally had a taste of Autumn yesterday so this was the perfect rainy day comfort food."
-- @vegankitchenwizard

Recipe Intro From vegankitchenwizard

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Recipe Card


  • 1 small block organic tofu
  • 3 tablespoons white miso
  • 3 cups vegetable stock
  • 2 diced garlic cloves
  • 1 teaspoon crushed ginger
  • 2 tablespoons soy sauce
  • 2 diced sping onion
  • 1/2 cup dried shiitake mushrooms 
  • 1 chopped bok choy
  • 1 pack ramen noodles


  • Step 1

    Mix tofu cubes with soy sauce, maple syrup and a sprinkle of sesame seeds. Bake at 350℉ for 15-20 minutes or until golden brown.

  • Step 2

    Prepare miso stock by combining white miso, vegetable stock, shitake mushrooms, garlic and ginger in a pot. Bring to a simmer and cook until fragrant. Add Bok Choy before serving so it still has its crunch.

  • Step 3

    Serve with ramen noodles and topped with baked tofu, spring onion, and sesame seeds.