Warm Tofu Soup (Printable Version)

Silky tofu and vegetables in savory miso-ginger broth

# 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

# Directions:

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.
06 - Ladle into bowls and garnish with fresh cilantro and toasted sesame seeds if desired. Serve warm.

# Expert Hints:

01 -
  • Its ready in under 40 minutes but tastes like it simmered all afternoon
  • The broth is deeply satisfying without being heavy, perfect for when you want comfort without the food coma
02 -
  • Never boil miso paste vigorously, high heat destroys its delicate enzymes and can make the broth taste bitter
  • Add tofu with a gentle hand, vigorous stirring breaks the cubes into unappealing crumbles
03 -
  • Press your tofu for 15 minutes before cubing so it absorbs more flavor and holds its shape better
  • Keep a piece of kombu seaweed in your broth while it simmers, then remove it before serving for extra minerals and depth

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