Go Back
–+ servings
Miso Ginger Soup with Tofu

Nourishing Miso Ginger Soup with Tofu for Cozy Nights

A comforting Miso Ginger Soup with Tofu that warms your soul, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons miso paste use white for mild or red for intense
  • 4 cups low-sodium vegetable broth
  • 1 knob fresh ginger grated or sliced
  • 2 cloves garlic finely chopped
For the Protein
  • 14 ounces firm tofu pressed and cubed
For the Garnish
  • 1 handful scallions thinly sliced
  • seaweed optional
For the Umami Boost
  • 1 tablespoon soy sauce consider gluten-free

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. Finely chop 2 cloves of garlic and a generous knob of fresh ginger. Press and cube 14 ounces of firm tofu.
  2. Heat 1 tablespoon of oil in a large pot over medium heat. Add the garlic and ginger, sauté for about 2 minutes until fragrant.
  3. Pour in 4 cups of vegetable broth, stir to combine. Reduce heat to low and whisk in 3 tablespoons of miso paste until dissolved.
  4. Fold in the pressed and cubed tofu along with 1 tablespoon of soy sauce. Simmer for an additional 5 minutes.
  5. Add sliced scallions and optional seaweed just before serving. Stir and let sit for a moment.
  6. Ladle soup into bowls and serve hot, optionally garnished with extra scallions or sesame seeds.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 20gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months, thaw before reheating.

Tried this recipe?

Let us know how it was!