Spinach, Mushroom and Tofu Broth

Spinach Mushroom and Tofu Broth

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  • 2 cups Spinach
  • 1 cup white cap mushrooms
  • 1 block tofu (to be marinated)
  • 1 small onion sliced
  • 3 cloves of garlic minced
  • 1 inch ginger (finely chopped)
  • 1/2 cup chopped spring onions
  • 2 pints Vegetable stock (1 stock cube dissolved in 2 pints hot water)
  • 1/2 tsp black pepper
  • 1 tbsp miso paste
  • 1/2 tsp cayenne pepper

Tofu marinade ingredients

  • 2 tsp miso paste
  • 1 tsp Dijon mustard
  • 2 tbsp hot water



  1. Step one is preheat the oven to about 200C, this is for the tofu.
  2. Next dissolve the marinade ingredients with the hot water.
  3. Slice or cube your tofu and coat with the marinade. Pop on an baking tray and into the hot oven for 10 to fifteen minutes. Get this job done first as it can be absorbing flavours while preparing the broth.


  1. Get a soup pot, and add about a tsp of olive oil. Toss in onions and garlic and cook for a minute or two.
  2. Dissolve miso paste into your stock, add the cayenne pepper then pop it all into your soup pot.
  3. Slice then add in your mushrooms.
  4. Simmer for about five minutes.
  5. The tofu should be ready now, so take it
  6. Out of of the oven and add it to the pot.
  7. Gently simmer for a further five minutes.
  8. Just before serving, add in your spinach then sprinkle on the spring onions for added flavour.