Warm Tofu Soup (Print Version)
Silky tofu and vegetables in savory miso broth for a light, nourishing bowl ready in 35 minutes.
# What You Need:
→ Broth Base
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
07 - 1 medium carrot, julienned
08 - 1 cup baby spinach leaves
09 - 2 green onions, sliced
→ Protein
10 - 14 oz firm tofu, drained and cubed
→ Seasonings and Garnishes
11 - 1 teaspoon sesame oil
12 - 1 tablespoon chopped fresh cilantro
13 - 1 teaspoon toasted sesame seeds
14 - Salt and pepper to taste
# Preparation Steps:
01 - Combine vegetable broth, soy sauce, miso paste, ginger, and garlic in a large pot. Bring to gentle simmer over medium heat, stirring continuously until miso dissolves completely.
02 - Add sliced mushrooms and julienned carrots to simmering broth. Cook for 8-10 minutes until vegetables become tender-crisp.
03 - Gently lower cubed tofu into soup. Simmer for 5 minutes to heat through, being careful not to break tofu pieces.
04 - Stir in baby spinach and sliced green onions. Cook 1-2 minutes until spinach just begins to wilt.
05 - Remove from heat. Drizzle with sesame oil, season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro and toasted sesame seeds.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like it simmered all day
- The broth is deeply comforting without being heavy
- Perfect for when you want something nourishing but not complicated
02 -
- Never boil miso vigorously as high heat can destroy its beneficial enzymes
- Add the tofu gently so it does not break apart in the broth
- The greens only need seconds so they stay bright and fresh
03 -
- Grate your ginger on a microplane so it virtually disappears into the broth
- Warm your bowls before serving so the soup stays hot longer