Warm Tofu Soup (Printable Version)
Comforting soup with silky tofu, fresh vegetables, and savory miso-ginger broth ready in 35 minutes.
# 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 variety
04 - 1 teaspoon freshly grated ginger
05 - 2 cloves garlic, minced
→ Vegetables
06 - 1 cup shiitake mushrooms, sliced, button mushrooms acceptable 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
# How to Make It:
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 completely dissolves.
02 - Add mushrooms and carrots to simmering broth. Cook for 8-10 minutes until vegetables reach desired tenderness.
03 - Gently lower cubed tofu into soup, being careful not to break pieces. Simmer for additional 5 minutes to heat tofu through completely.
04 - Stir in baby spinach and green onions. Continue cooking for 1-2 minutes just until spinach wilts completely.
05 - Remove pot from heat. Drizzle sesame oil over surface and season with salt and pepper to taste.
06 - Ladle soup into individual serving bowls. Top with fresh cilantro and toasted sesame seeds if using. Serve immediately while warm.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The miso creates this incredible depth that makes people think youre a soup wizard
- Everything cooks in one pot so cleanup is practically nonexistent
02 -
- Never boil miso vigorously it kills the beneficial enzymes and can make the taste bitter
- Press your tofu for even 15 minutes before cubing it so it absorbs more flavor and doesnt make your soup watery
- The soup tastes even better the next day so dont stress about leftovers
03 -
- Grate your ginger against a microplane so it practically dissolves into the broth leaving no stringy bits
- Whisk the miso into a small amount of warm broth first before adding it to the pot to prevent lumps