Warm Tofu Soup (Printable)

Silky tofu and vegetables in savory miso-ginger broth

# Ingredient List:

→ Broth

01 - 6 cups vegetable broth, low sodium recommended
02 - 2 tablespoons soy sauce, 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
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:

01 - In a large pot, combine vegetable broth, soy sauce, miso paste, ginger, and garlic. Bring to a gentle simmer over medium heat, stirring continuously until miso is completely dissolved.
02 - Add mushrooms and carrots to the pot. Simmer for 8-10 minutes until vegetables are tender-crisp.
03 - Gently add cubed tofu to the soup. Simmer for 5 minutes to heat tofu through without breaking apart.
04 - Stir in baby spinach and green onions. Cook for 1-2 minutes until spinach is just 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 Tips:

01 -
  • It comes together in under 40 minutes but tastes like it simmered all day
  • The miso creates that deep umami flavor without needing meat or hours of cooking
  • You can swap whatever vegetables you have on hand and it still works beautifully
02 -
  • Never boil miso vigorously—it can become gritty and lose some of its delicate flavor
  • Press your tofu for 15 minutes before cubing if you want it to absorb more of the broth
  • The soup thickens slightly as it sits, so add a splash of water when reheating leftovers
03 -
  • Grate the ginger directly into the pot to catch all those flavorful juices
  • Whisk the miso paste with a ladle of warm broth before adding it to avoid clumps

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