Mushroom, Tofu and Vermicelli Soup


4 cups Chicken stock (vegetarian/vegan: use vegetable stock)

2 Tbsp Soy Sauce

1 Tbsp Miso paste

1 Tbsp Mirin (type of rice wine similar to sake, lower alcohol content but higher sugar content)

1 Tbsp Sake

4 oz Tofu, cut into ½ inch cubes

3 oz Shiitake Mushrooms, thinly sliced, stems discarded

2 oz Enoki Mushrooms

2 oz Chinese Vermicelli

3 Spring Onion, sliced diagonally

Extra Enoki Mushrooms and Spring Onions for garnish




  •  Add the Chicken stock, Soy sauce, Miso paste, Mirin and Sake to a medium saucepan and bring to the boil
  • Reduce heat and simmer for 2 minutes
  • Add Tofu, Mushrooms and Vermicelli
  • Return to the boil
  • Reduce heat and simmer for 6 minutes
  • Add the Spring onions, simmer for another 2 minutes
  • Serve immediately