Warm Tofu Soup (Printable Version)
Silky tofu and vegetables in a savory miso-ginger broth.
# What You'll Need:
→ Broth
01 - 6 cups vegetable broth (low sodium recommended)
02 - 2 tablespoons soy sauce (use tamari for gluten-free)
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 (or button mushrooms)
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 - In a large pot, combine the vegetable broth, soy sauce, miso paste, ginger, and garlic. Bring to a gentle simmer over medium heat, stirring until the miso is fully dissolved.
02 - Add the mushrooms and carrots to the pot. Simmer for 8–10 minutes, or until the vegetables are tender.
03 - Gently add the cubed tofu to the soup. Simmer for another 5 minutes to heat the tofu through.
04 - Stir in the baby spinach and green onions. Cook for 1–2 minutes until the spinach is wilted.
05 - Remove from heat. Drizzle with sesame oil, and season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro and toasted sesame seeds if desired. Serve warm.
# Expert Tips:
01 -
- Ready in 35 minutes with ingredients you probably already have
- Customizable based on whatever vegetables are sitting in your crisper drawer
- Feels like a hug without requiring any actual cooking skills
02 -
- Never boil miso vigorously or you will kill its beneficial enzymes and delicate flavor
- Press your tofu for 15 minutes before cubing if you want it to absorb more broth
03 -
- Grate your ginger on a microplane so it practically melts into the broth
- Slice your mushrooms thin so they do not feel rubbery in the final soup