Smoked Tofu and Shaved Turnip Soup

Yield: 4 to 5 servings

Photo by Dan Clapson


8 cups (2 L) water

2 Tbs (30 mL) red miso paste

1 lemon, juiced

1 Tbs (15 mL) soy sauce

¼ cup dried wakame seaweed

½ block smoked tofu, diced

2 carrots, matchsticked

2 small turnips, peeled and matchsticked

2 king oyster mushrooms, very thinly sliced

1 Tbs (15 mL) sriracha

2 tsp (10 mL) rice wine vinegar

1 tsp chili flakes

1 tsp ground black pepper

6 cups (1.5 L) hot water

4 packs ramen noodles


  1. Place water and miso paste in a medium pot on medium-high heat and stir until miso dissolves.
  2. Add the next 4 ingredients; reduce to medium and let cook for 15 minutes.
  3. Next, add sliced vegetables and remaining spices to the broth and cook until carrots and turnips are tender, about 10-12 minutes.
  4. Place ramen noodles in 4 separate bowls, pour equal amounts of hot water into each bowl and let sit for 3-5 minutes for noodles to soften. Strain off liquid once softened.
  5. Ladle miso soup over top of noodles in each bowl and serve.

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