Warm Tofu Soup (Printable)
Silky tofu and vegetables in a savory miso broth for a comforting, healthy meal ready in 35 minutes.
# Ingredient List:
→ 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
13 - 1 teaspoon toasted sesame seeds
14 - Salt and pepper, to taste
# Steps:
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 continuously until the miso is completely dissolved.
02 - Add the mushrooms and carrots to the pot. Simmer for 8-10 minutes, or until the vegetables are tender-crisp.
03 - Gently add the cubed tofu to the soup. Simmer for another 5 minutes to heat the tofu through without breaking it apart.
04 - Stir in the baby spinach and green onions. Cook for 1-2 minutes until the spinach is just wilted. Remove from heat immediately.
05 - 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.
06 - Serve warm as a light starter or pair with steamed rice for a complete meal.
# Expert Advice:
01 -
- Its the kind of soup that asks almost nothing of you but gives back everything
- The broth builds incredible depth without hours of simmering
- You can keep all the ingredients on hand for those nights when cooking feels like too much
02 -
- Never boil miso vigorously or you will kill those delicate probiotics and lose some of its sweetness
- Press your tofu for even 10 minutes before cubing, the texture difference is worth the extra step
- The soup tastes even better the next day, so consider making a double batch
03 -
- Grate your ginger against the grain to catch those stubborn fibers before they end up in your soup
- Warm your bowls in the oven for a few minutes, this soup stays hot longer and feels more intentional