Go Back

Miso Tofu Calms Hectic Winter Days

When you're juggling after-school activities, homework battles, and dinner prep all at once, this simple miso soup is your secret weapon. The umami-rich broth is incredibly soothing, and the best part? It comes together in under 30 minutes with ingredients you can keep stocked in your pantry and fri
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups vegetable broth or chicken broth
  • ¼ cup white or yellow miso paste
  • 14 oz block firm tofu drained and cubed
  • 2 cups baby spinach or chopped bok choy
  • 3 green onions thinly sliced
  • 2 cloves garlic minced
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • Optional: dried seaweed wakame for garnish

Method
 

  1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, cooking for about 1 minute until fragrant (but don't let them burn!).
  2. Pour in the vegetable broth and bring to a gentle simmer over medium-high heat.
  3. While the broth heats, place miso paste in a small bowl and ladle in about ½ cup of the hot broth. Whisk until smooth and no lumps remain—this prevents the miso from clumping in your soup.
  4. Reduce heat to medium-low and stir the miso mixture back into the pot along with the soy sauce.
  5. Add the cubed tofu and greens to the pot. Simmer for 5-7 minutes until the greens are wilted and the tofu is heated through.
  6. Remove from heat and stir in the sliced green onions. Taste and adjust seasoning if needed with more soy sauce or miso.
  7. Ladle into bowls and top with dried seaweed if using. Serve immediately while hot and enjoy the instant calm that comes with each sip!