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Vegetable Miso Soup with Tofu

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Vegetable Miso Soup with Tofu is a light, nourishing Japanese-inspired soup made with miso broth, fresh vegetables, and soft tofu. It’s rich in umami, easy to make, and perfect for a quick, wholesome meal.

Ingredients

  • 1 tablespoon sesame oil (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 carrots, thinly sliced
  • 1 cup mushrooms (shiitake or cremini), sliced
  • 4 cups vegetable broth or water
  • 2 tablespoons soy sauce or tamari
  • 1 cup tofu (soft or firm), cut into small cubes
  • 1 tablespoon dried wakame seaweed (optional)
  • 2 tablespoons white or yellow miso paste
  • 2 cups baby spinach or bok choy
  • Salt, to taste
  • Black pepper, to taste
  • 2 green onions, chopped (for garnish)

Instructions

  1. In a medium pot, heat sesame oil over medium heat (if using). Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
  2. Add sliced carrots and mushrooms. Cook for 3–4 minutes until slightly softened.
  3. Pour in vegetable broth or water and bring to a gentle simmer.
  4. Stir in soy sauce or tamari. Simmer for 5–7 minutes, until vegetables are tender.
  5. Add tofu cubes and wakame (if using), and simmer gently for 2–3 more minutes.
  6. Turn off the heat. In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then stir it back into the pot.
  7. Add baby spinach or bok choy and stir until wilted.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with chopped green onions.

Notes

  • Do not boil the soup after adding miso to preserve its probiotics and flavor.
  • Use tamari and gluten-free miso for a gluten-free version.
  • Firm tofu holds its shape better, while soft tofu gives a more delicate texture.
  • Add cooked rice or noodles for a heartier meal.
  • Rehydrate wakame seaweed in water for a few minutes before adding if desired.

Nutrition

Find it online: https://thefamilycooking.com/vegetable-miso-soup-with-tofu/