Tom Yum with Miso, Seaweed & Apple Broth | Recipes | Borough Broth

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Tom Yum with Miso, Seaweed & Apple Broth

Tom yum is a hot and sour Thai soup and it’s a true joy on a chilly evening. It’s quick, light, nourishing and deeply warming. Borough Broth’s Miso, Seaweed & Apple broth is THE perfect base for this recipe. Tom Yum is a broth-style soup, in which the tofu and veggies are cooked, so you really get to taste the flavour of the broth or stock you use... quality is so key and I wouldn’t dream of making this with any broth other than Borough Broth co.

Written by
Joey O’Hare


1 tbsp coconut oil

1 shallot, chunky chopped

1 lemon grass stalk, split in two lebngthways

1 large thumb of ginger, thinly sliced

1/2 red chilli, thinly sliced

1 tsp kefir lime powder, or 8 kefir lime leaves

1 tsp brown sugar

1 tsp tamarind paste

2 pouches (648g) of Borough Broth Co. Organic Miso, Apple & Seaweed Broth

140g tofu (half a block), cut into large cubes

1 small bundle of soba noodles, optional

2 pack choi, leaves separated

10 cherry toms, left whole

12 button mushrooms, left whole

140g water chestnuts (1 drained tin of sliced water chestnuts)

2 tbsp tamari or soy sauce

½ lime, juice only

12 basil leaves, left whole


  1. Heat the coconut oil in a medium saucepan on a low heat and add the shallot, ginger, garlic, lemongrass and chilli; we want to cook the aromatics gently, until soft and translucent (approx. 6-8 mins)
  2. Now add the kaffir lime leaves, sugar, tamarind and Borough Broth, pop on the lid and bring to a simmer.
  3. Once simmering, take the lid off and let the broth reduce by roughly a third, then add in all the remaining veggies, noodles, and tofu, with the exception of the basil, tamari and lime juice – these are your last minute seasoning to balance the four flavours of Thai cuisine, hot, sour, sweet and salty!
  4. Allow the whole broth to simmer for 10 mins, when the tomatoes are starting to collapse and the noodles are cooked you’re pretty much there!
  5. Finally, add the tamari, lime juice and basil, stir well and turn off the heat. Have a quick taste… hot and sour should be the dominant flavours here, but see if you can notice sweetness and a salt hit from tamari in the background. Enjoy!

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