Miso Broth Bowls w/ Chilli Tofu

BY Ceres Organics


Ready in 45 | Serves 4

A broth bowl hybrid, this vegan (yes our miso is vegan!) miso noodle broth bowl is doable, and it’s authentic enough without requiring multiple grocery store visits. You can adapt this broth bowl, and use whatever fresh vegetables you have on hand. And, you can also make it in around 40-45 minutes – and it makes a lot! Read, meals for the next few days. Also, You only need one pot, and to be somewhat attentive.

This gingery broth is a simple infusion of miso, vegetable stock, shiitake and shallots – some garlic, and a bit of tamari. The noodles are cooked in the broth too… So then all you need to do is grab a big bowl, pile it up with greens and noodles – pouring over the miso broth and then adding in some chilli tofu, a handful of spring onion, sesame seeds and sriracha.

If the idea of making something like this seems a bit overwhelming, there’s really not much to it. Forget delivery, this is easy – and you can do takeout, but in. If you can get your hands on some bok choy then great, if not even roasted cauliflower will do, and with all the noodle options, you can easily make this miso bowl gluten free. Experiment. And if you do, we’d love to see. Tag us @ceresorganics.



1 Block of organic tofu, dried to remove excess water and cubed

2 tsp Organic Olive Oil, Extra Virgin Cold-Pressed

1 tsp chili flakes

zest and juice of 1 lime (optional)

sea salt and pepper to taste


2 tbsp Organic Olive Oil, Extra Virgin Cold-Pressed

2-3 handfuls of mushrooms, sliced

1 shallot, sliced

1/4 tsp Organic Ginger Powder

1 tbsp garlic, grated

4 spring onions, sliced

4 cups of vegetable broth

2-3 cups of water

2 bundles of soba noodles, or noodles of choice

2 tbsp Mug a Miso Red Miso Soup

Organic Tamari Soy Sauce to taste


4-5 handfuls of baby spinach or other greens basil, chives and other herbs to serve

Organic Sriracha Chilli Sauce

Organic Sesame Seeds, Hulled


First prep the tofu. Preheat the oven to 200℃ and line a baking tray with baking paper. Add your tofu cubes and drizzle over with the olive oil, the chili flakes, lime zest, lime juice. Salt and pepper.

Toss to combine and bake for around 25 minutes, flipping tofu cubes halfway.

To prepare the broth, heat the 2 tablespoons of oil in a large pot over medium heat. Reduce heat to low and add your mushrooms, shallot, ginger, garlic, and spring onion. Stir to cook the mushrooms for 5 or so minutes. Stirring continuously will help minimize burning the garlic, shallot and spring onion.

Add the vegetable broth and water, then bring to the boil. Reduce heat to a simmer and remove a cup of the broth – you will use this later for the miso.

Add the soba noodles and lower heat to a simmer until the noodles are cooked. Check the cooking method on your noodles as cooking time will vary depending on what noodles you use.

Remove broth from heat. Add the miso to the reserved cup of broth and whisk. Pour the miso slurry into your pot and stir. Season to taste with tamari.

Divide the broth between 4 bowls and top with tofu, greens, herbs, sesame seeds and sriracha.

Any left overs will keep in the fridge for up to 3 days. Just heat and eat.