Here’s a simple and delicious recipe for Miso Tofu Soup. It’s a comforting, healthy, and flavorful dish that’s perfect for any time of the year!
Miso Tofu Soup Recipe
Ingredients (Serves 2-3)
- 4 cups (1 liter) dashi stock (or vegetable broth for a vegetarian option)
- 3-4 tbsp miso paste (adjust to taste)
- 200g (7 oz) firm tofu, cubed
- 1 cup sliced mushrooms (shiitake, button, or enoki)
- 1-2 green onions, thinly sliced
- 1 sheet nori (dried seaweed), cut into small pieces (optional)
- 1 cup baby spinach or bok choy (optional)
- 1 tsp sesame oil (optional, for added flavor)
- 1 tsp grated ginger (optional, for extra warmth)
Instructions
- Prepare the broth: In a medium pot, heat the dashi stock or vegetable broth over medium heat until it simmers. Do not boil.
- Add vegetables and tofu: Add the sliced mushrooms and cubed tofu to the broth. Simmer for 5-7 minutes until the mushrooms are tender.
- Dissolve miso paste: In a small bowl, mix the miso paste with a few tablespoons of the hot broth to dissolve it. This prevents clumping. Add the dissolved miso back into the pot and stir well.
- Add greens: If using spinach or bok choy, add them to the soup and cook for 1-2 minutes until wilted.
- Season and finish: Stir in sesame oil and grated ginger if using. Taste and adjust the miso paste if needed (add more for a stronger flavor).
- Serve: Ladle the soup into bowls. Garnish with sliced green onions and nori pieces. Serve hot.
Tips
- Use white miso for a milder, sweeter flavor or red miso for a deeper, saltier taste.
- Add cooked soba or udon noodles to make it a heartier meal.
- For extra protein, add a soft-boiled egg or edamame.
Enjoy your homemade Miso Tofu Soup! 🍜
