Warm Tofu Soup (Printable)

Silky tofu and vegetables simmer in savory miso broth for a nourishing bowl.

# 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 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

# How to Prepare:

01 - Combine the vegetable broth, soy sauce, miso paste, ginger, and garlic in a large pot. Bring to a gentle simmer over medium heat, stirring continuously until the miso paste is completely dissolved.
02 - Add the sliced mushrooms and julienned carrots to the simmering broth. Cook for 8 to 10 minutes until the vegetables become tender-crisp.
03 - Gently place the cubed tofu into the soup, being careful not to break the pieces. Simmer for an additional 5 minutes until the tofu is heated through.
04 - Stir in the baby spinach and sliced green onions. Cook for 1 to 2 minutes just until the spinach wilts completely.
05 - Remove the pot from heat. Drizzle with sesame oil and season with salt and pepper to your preference.
06 - Ladle the warm soup into individual bowls. Garnish with fresh cilantro and toasted sesame seeds if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like it simmered all afternoon
  • The miso and ginger create this incredibly soothing broth that actually comforts you
  • You can toss in whatever vegetables you have without worrying about ruining anything
02 -
  • Never boil miso paste at high heat because it kills the beneficial enzymes and makes the taste oddly bitter
  • Adding the tofu last prevents it from breaking apart, which I learned the hard way after making chunky soup once
03 -
  • Drain your tofu by pressing it between paper towels for 10 minutes before cubing, it absorbs way more broth flavor
  • Grate your ginger against a microplane instead of mincing it so you get all that juice without any fibrous bits

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