Warm Tofu Soup (Print Version)
Silky tofu meets fresh vegetables in savory broth for a comforting, nourishing meal ready in 35 minutes.
# What You Need:
→ Broth
01 - 6 cups vegetable broth, low sodium recommended
02 - 2 tablespoons soy sauce, substitute 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, button mushrooms acceptable substitute
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
# Directions:
01 - Combine vegetable broth, soy sauce, miso paste, ginger, and garlic in a large pot. Bring to gentle simmer over medium heat, stirring continuously until miso dissolves completely.
02 - Add mushrooms and carrots to simmering broth. Cook 8-10 minutes until vegetables reach desired tenderness.
03 - Gently place cubed tofu into soup. Simmer additional 5 minutes until tofu is heated through.
04 - Stir in baby spinach and green onions. Cook 1-2 minutes until spinach wilts completely.
05 - Remove from heat. Drizzle with sesame oil and season with salt and pepper to taste. Ladle into bowls and garnish with cilantro and sesame seeds if desired.
# Insider Tips:
01 -
- The broth gets incredible depth from miso and soy sauce without any heavy cream
- It's endlessly adaptable and comes together faster than takeout delivery
- You can prep everything in advance and simmer whenever hunger strikes
02 -
- Never boil miso aggressively because high heat destroys its beneficial enzymes and delicate flavor
- Add miso paste to warm broth first to dissolve it completely before turning up the heat
- Tofu absorbs flavor better when you cut it into smaller cubes about half an inch
03 -
- For a spicy version, add chili oil or red pepper flakes during the broth building stage
- Use a vegetable peeler to create thin ribbons of carrot instead of julienning for a different texture