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Vegan Cucumber Soup with Miso

Vegan Cucumber Soup with Miso

Have a hankering for a traditional Japanese miso soup with tofu and cucumber? Now you can make it at home with this simple and delicious recipe!

13 July, 2015
Average: 2 (2 votes)

Type of dish


Dietary Consideration

serves for


total time

0 HR 10 MIN


2 tbsp
2 cloves, finely chopped
1 bunch, cut into rings
Ginger Root
2 tsp, fresh, grated
1 large, seeds removed, finely chopped
Vegetable stock
1 l
Miso Paste
4 tbsp, light
Soy Sauce
3 - 4 tbsp, light
300 g, diced
3 - 4 tbsp, leaves, finely chopped
Cayenne pepper
Lemon juice
2 tbsp


To prepare the cucumber soup with miso start heating the oil and fry the garlic, spring onions and ginger.

Add the cucumber then add the stock, miso paste and soy sauce.

Simmer for approx. 4–5 minutes.

Add the tofu and the coriander and season with cayenne pepper and lemon juice.

Re-heat, pour into bowls and serve the vegan cucumber soup with miso.

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