Warm Tofu Soup (Printable)

Silky tofu and fresh vegetables simmer in a savory miso-infused broth for a comforting light meal.

# What You'll Need:

→ 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 (optional)
13 - 1 teaspoon toasted sesame seeds (optional)
14 - Salt and pepper, to taste

# How-To 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 until the miso is fully dissolved.
02 - Add the mushrooms and carrots to the pot. Simmer for 8–10 minutes, or until the vegetables are tender.
03 - Gently add the cubed tofu to the soup. Simmer for another 5 minutes to heat the tofu through.
04 - Stir in the baby spinach and green onions. Cook for 1–2 minutes until the spinach is wilted.
05 - Remove from heat. 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. Serve warm.

# Expert Advice:

01 -
  • This soup comes together in under 35 minutes but tastes like it simmered all day
  • The miso creates that restaurant quality umami depth without any complicated techniques
02 -
  • Never boil miso paste vigorously because high heat destroys its beneficial enzymes and can make it taste grainy
  • Adding the tofu last prevents it from absorbing too much liquid and becoming spongy or falling apart
03 -
  • Grate your ginger against the grain for maximum flavor release and minimal fibrous bits in your soup
  • Use a ladle to lower the tofu gently into the broth rather than dumping it in all at once

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