Miso, Tofu and Turmeric Soup

Prep Time 30 minutes
Cook Time 20 minutes
Servings 6 people
Miso is a paste made from fermented soybeans and barley or rice malt, that carries beneficial enzymes for our digestive tracts. It can be kept for a long time, and is a great ingredient when making a quick, easy & comforting soup. Miso is also versatile and can be used in many recipes, like vinaigrettes, broths, sauces, marinades and more!

How It's Made: Main Course


  • 4 cups of water
  • 3 tablespoons of miso paste
  • 1 tablespoon of
  • 6 dried shiitake mushrooms
  • 1 garlic clove
  • 1 yellow onion
  • 2 tablespoons of ginger
  • 1 teaspoon of
  • Juice of half a lemon


  1. Rehydrate the dried shiitake mushrooms in a small pot of boiling water for 15 minutes. Drain, but keep the water they were boiled in, and slice into small pieces.
  2. Mince the garlic and onions.
  3. In a large pot on medium heat, sauté the garlic, onion, ginger, turmeric and shiitake mushrooms in coconut oil for 3 minutes. Add the water used for boiling the mushrooms and reduce for about another minute.
  4. Add 4 cups of water and simmer for 20 minutes on low heat.
  5. Turn stove off, add the miso and lemon, mix well. Cover to keep warm.

Note: In order to preserve the miso paste's healthy enzymes, do not cook or boil it.

How It's Made: The Soup


  • 1 package of firm tofu
  • 2 tablespoons of sesame oil
  • 1/2 tablespoon of Sriracha (or other similar hot sauce)
  • 2 tablespoons of tamari
  • 200g of soba noodles
  • 1/2 bunch of kale
  • 2 green onions
  • 1 tablespoon of
  • 2
  • 1/4 cup of


  1. Preheat the oven to 400°F.
  2. Chop the kale leaves and green onions and set aside. Finely slice the nori sheets.
  3. Cut the tofu into small cubes, and in a large bowl mix them with the sesame oil, sriracha hot sauce and tamari. On a baking sheet lined with parchment paper, spread the tofu cubes and bake for 10-12 minutes at 400°F. Set aside.
  4. Bring a pot of salted water to a boil and cook the soba noodles for 5 minutes. Rinse and drain with cold water. Serve the noodles in individual bowls.
  5. Reheat the broth. Add it to the serving bowls containing the soba noodles, add the tofu cubes, kale, green onion, sesame seeds and nori sheets. Top with raw cashews.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.