plantbased vegan vegetarian autumn dinner lunch winter

Miso Broth Bowls

ready in: N/A

servings: serves 2

by: Ceres Organics

This satisfying miso broth bowl is packed with savoury shiitake mushrooms, organic tofu, and Japanese soba organic noodles. A nourishing and warming meal ideal for the winter months.


for the broth

  • 2 inches ginger root, grated
  • 8 cups boiled water
  • ½ cup Brown Rice Red Miso (Genmai Aka)
  • 2 tablespoons Organic Tamari Soy Sauce
  • juice of a lemon

for the bowls

  • 1 block of organic tofu, pressed, dried and cubed
  • Organic Sesame Oil, Toasted
  • Organic Olive Oil, Extra Virgin Cold-Pressed
  • 4 cups shiitake mushrooms (or substitute with other mushroom varieties)
  • 2 serves Japanese Soba Organic Noodles
  • 1 handful greens like Bok Choy or kale, trimmed
  • 1 spring onion, finely sliced
  • coriander (to garnish)
  • Organic Black Sesame Seeds (to garnish)
  • Organic Sesame Seeds, Unhulled (to garnish)


  1. Preheat oven to 200℃ and line a baking tray with baking paper.
  2. Start making your broth by combining the ginger and boiling water in a pot. Set aside.
  3. Put tofu cubes in a bowl, add a dash of both sesame oil and olive oil, and toss to coat.
  4. Transfer tofu to the prepared baking tray and spread out evenly on one side. On the other side, spread out the mushrooms.
  5. Bake for 15 minutes, then remove the mushrooms (they should be a little shrunken). Toss your tofu and return to the oven to bake for about another 15 minutes, until crispy around the edges.
  6. Strain your broth to remove the ginger. Stir in the miso and tamari, then add the lemon juice.
  7. Cook the noodles according to packet instructions, then drain and rinse them in cool running water (this will stop them from sticking together).
  8. Divide greens and noodles between two bowls. Pour in the miso broth, then add the tofu and mushrooms. Garnish with spring onion, coriander, and sesame seeds.


products used