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Miso, Tofu & Shiitake Broth Recipe

Miso is a fermented soy bean paste, rich in nutrient density and beneficial probiotics to increase our gut microflora. The addition of medicinal mushrooms makes this winter soup a therapeutic and healthy addition to your work lunches or hearty dinners.


  • 1 Sachet of Instant White Miso or 1 Teaspoon of Miso Paste
  • 1/2 to 3/4 Cup of Extra Firm Tofu
  • 1 Handful of Kale, ripped up into small pieces
  • 1-2 Shiitake Mushrooms
  • A few Small Broccoli Florets
  • 1 1/2 Tablespoons of Tamari or Soy Sauce
  • 2 Teaspoons of Honey
  • 1 Tablespoon of Sesame Oil
  • 1 Cup of Boiling Water


Mix the tamari and honey together in a small bowl. To this, add the tofu to marinade for a few minutes.

Turn a small fry pan onto high heat, add the sesame oil.

When heated, add the tofu, reserving the left over marinade in the bowl.

Stir-fry for 5 minutes, until the edges are starting to look golden.

At this point, add in the kale and half of the reserved tofu marinade. Continue to stir-fry for another 2-3 minutes. After this time, add the remaining tofu marinade to the fry pan.

Empty the miso sachet into a large mug or small bowl, top with stir-fried tofu and kale.

Pour in boiling water and stir thoroughly.

Enjoy with some sesame seeds on top!

Recipe by Kayla Elizabeth Miller

Clinical Holistic Nutritionist at our South Melbourne store

BHSc. Nutritional Medicine

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