Warm Tofu Soup (Print Version)
Silky tofu and fresh vegetables simmer in a savory miso broth with ginger and garlic.
# What You'll Need:
→ Broth
01 - 6 cups vegetable broth, low sodium recommended
02 - 2 tablespoons soy sauce, use tamari for gluten-free option
03 - 1 tablespoon miso paste, white or yellow
04 - 1 teaspoon freshly grated ginger
05 - 2 cloves garlic, minced
→ Vegetables
06 - 1 cup shiitake mushrooms, sliced, button mushrooms work as substitute
07 - 1 medium carrot, julienned
08 - 1 cup baby spinach leaves
09 - 2 green onions, sliced
→ Tofu
10 - 14 oz firm tofu, drained and cubed
→ Seasonings & Garnishes
11 - 1 teaspoon sesame oil
12 - 1 tablespoon chopped fresh cilantro, optional
13 - 1 teaspoon toasted sesame seeds, optional
14 - Salt and pepper, to taste
# Directions:
01 - Combine vegetable broth, soy sauce, miso paste, ginger, and garlic in a large pot. Bring to gentle simmer over medium heat, stir continuously until miso completely dissolves.
02 - Add mushrooms and carrots to simmering broth. Cook for 8 to 10 minutes until vegetables become tender.
03 - Gently place cubed tofu into soup. Simmer for 5 minutes until tofu is heated through.
04 - Stir in baby spinach and green onions. Cook 1 to 2 minutes until spinach wilts completely.
05 - Remove pot from heat. Drizzle sesame oil over soup, season with salt and pepper to taste. Ladle into serving bowls and garnish with fresh cilantro and toasted sesame seeds if desired.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The miso creates a depth of flavor that makes this soup incredibly satisfying despite being light
- Everything cooks in one pot, meaning less cleanup and more time to actually enjoy your meal
02 -
- Miso loses its probiotic benefits if boiled, so dissolve it in the warm broth before bringing everything to a simmer
- Pressing the tofu before cubing makes a surprising difference in texture—it becomes a little sponge for all that flavor
- This soup actually tastes better the next day, so do not hesitate to make a double batch
03 -
- Toasting sesame seeds in a dry pan for 2 minutes until fragrant makes a surprisingly huge difference
- Grate your ginger against a microplane so you do not end up with stringy bits in your spoon