Tofu and Kumara Soba Noodle Soup

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Lisa Stanton-Smith

· 450-500g firm tofu
· 2 large kumara (sweet potato)
· 1 bunch Tuscan kale
· 1 cup green beans
· 5-6 button or portabella mushrooms
· 270g pack of soba noodles
· 1 leek
· 1 Tbsp. grated fresh ginger
· 2 large cloves of garlic
· 2 chillies (more or less to taste preference)
· 1 tsp. miso paste
· 1 Tbsp. veggie broth concentrate (powder)
· Olive oil


Start by preheating the oven to 180 degrees. Wash and chop the kumara into 2cm cubes (roughly) and place on a baking tray. Drizzle with olive oil & salt, and then place in the oven to cook for 20-25 minutes.

In the meantime, chop the tofu into small cubes as well (about 1-2cm cubes). Place a little olive oil in a large non-stick pan, and add the chopped tofu to the pan. Lightly fry (as in about 1 Tbsp. olive oil) the tofu for about 5-6 minutes, stirring occasionally to turn the tofu onto as yet uncooked sides. You just want to slightly brown each side. Then remove from the pan and place into a bowl for later use.

Fill the kettle with water and bring to the boil.

Chop the remaining veggies into bite size portions, and chop the ginger, garlic and chilli into fine pieces. Pour the boiled water into a large pot (add a little more if needed – about 2-2.5L should do it). Then add veggies, soba noodles, ginger, chilli, garlic, miso paste and veggie broth to the pot. Cover and leave to simmer for 4-5 minutes. Add the kumara & tofu and leave to simmer for a further 2-3 minutes.

Dish into 4-6 bowls and enjoy!

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