Japanese
Miso Tofu Vegetable Soup
Soft tofu, spinach, and mushrooms sit in a ginger-miso broth. The miso goes in off the boil so it stays savory instead of harsh.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Miso is the seasoning.
- Tofu makes it a meal.
- Spinach and mushrooms are the vegetables.
- It is on the table in about 25 minutes.
Ingredients
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Instructions
- 1
Simmer the broth, ginger, and mushrooms 8 minutes.
- 2
Add the tofu and warm it 2 minutes. Do not boil hard or the tofu breaks.
- 3
Turn the heat to low. Stir the miso with a ladle of broth in a cup until smooth, then stir it back in.
- 4
Add the spinach and let it wilt, about 1 minute.
- 5
Do not return the pot to a hard boil after the miso is in.
- 6
Finish with scallions.
Pro tips
- Boiling miso makes it taste dull. Keep the pot below a simmer after it goes in.
- Soft tofu needs a gentle stir.
- Miso can contain barley, so this is not labeled gluten-free.
Easy substitutions
- Soft tofu
- Firm tofu, cubed
- Spinach
- A handful of chopped kale, added with the mushrooms
- White miso
- Yellow miso, start with 2 tbsp because it is stronger
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Warm gently. Do not boil.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 160
- Protein
- 12 g
- Carbs
- 12 g
- Fat
- 7 g
- Fiber
- 3 g
Moderate · Stovetop · Vegetarian, Dairy-Free
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