Warming and Cleansing Noodle Soup with Tofu & Bok Choy

Around New England, it certainly doesn't feel like Spring quite yet. Skies are consistently grey and temperatures haven't climbed above the low 50s for a while now. I always forget how late things warm up around here - most locals will tell you that you can't call it Spring until at least early May.

So - noodle soup.

This soup tasted SO GOOD for dinner last night because, in full disclosure, I had totally overdone it on the Easter candy and because it feels more like winter now than it did in December.

Save this recipe for a time when you feel like you've overdone the sugar and you're in need of warmth - I promise it'll turn things around!

Miso Noodle Soup with Tofu & Bok Choy

Serves 4


  • organic sunflower oil
  • one 14-oz block of extra firm tofu, drained and patted dry with a paper towel, chopped into large chunks
  • 3 tbsp white miso paste
  • 3 tbsp Bragg's liquid aminos or tamari
  • 2 tsp toasted sesame oil
  • 2-3 garlic cloves, thinly sliced
  • 1-inch piece of ginger root, peeled and finely chopped
  • 3 scallions, thinly sliced
  • 2 heads of bok choy, stems and leaves sliced
  • 1 package of wide brown rice noodles


  1. In a large skillet, heat a couple of drops of the oil, then add the tofu. Cook at a medium-high heat until one side of each piece starts to brown (about 5 minutes), then flip over and continue cooking until the other sides have browned slightly. Remove from the pan and leave to cool on a plate lined with paper towel.
  2. Meanwhile, fill a large pot about 3/4 of the way up with water and bring to a boil. While it's heating up, add the miso paste, garlic, ginger, scallions, Bragg's/tamari, and sesame oil. Stir the miso paste until it's dissolved.
  3. Once boiling, add the rice noodles and bok choy. Add more water if necessary to cover everything in the pot. Cook for 4-5 minutes (or according to the noodles' cooking directions). 
  4. Serve in large bowls and distribute the tofu evenly in each bowl. Add more Bragg's/tamari for taste if necessary.


  • You are welcome to substitute udon or other noodles in place of the rice noodles. Just read directions for cooking times.
  • Shrimp or chicken can be substituted for tofu if you prefer.
  • Shiitake mushrooms would also be great in this soup!