Warm Tofu Soup (Printable)
A nourishing Asian-style soup featuring silky tofu, fresh vegetables, and aromatic miso-ginger broth. Perfect for light, healthy meals.
# What You'll Need:
→ Broth
01 - 6 cups vegetable broth, low sodium recommended
02 - 2 tablespoons soy sauce, or 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
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
# How to Make It:
01 - In a large pot, combine vegetable broth, soy sauce, miso paste, ginger, and garlic. Bring to a gentle simmer over medium heat, stirring until miso is fully dissolved.
02 - Add mushrooms and carrots to the pot. Simmer for 8-10 minutes until vegetables are tender.
03 - Gently add cubed tofu to the soup. Simmer for 5 minutes to heat through.
04 - Stir in baby spinach and green onions. Cook for 1-2 minutes until 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.
# Expert Hacks:
01 -
- It comes together in under 40 minutes but tastes like something you have simmered all day
- The broth is deeply satisfying without being heavy, perfect for when you want comfort without the food coma
02 -
- Never boil miso paste at high heat, it loses its delicate flavor and beneficial probiotics
- Press your tofu for 15 minutes before cubing if you want it to absorb more of the broth
03 -
- Grate your ginger against a microplane so you do not get any fibrous strings in your soup
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing, it makes a huge difference