Miso Tofu Spinach Soup (Print out)

Savory Japanese broth with tender tofu, fresh spinach, and sliced green onions for a light meal.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock (kombu-based for vegetarian)
02 - 3 tablespoons white or yellow miso paste

→ Vegetables & Tofu

03 - 4 ounces firm tofu, cut into 1/2-inch cubes
04 - 2 cups fresh spinach leaves, washed and roughly chopped
05 - 2 green onions (scallions), thinly sliced

# How to Make It:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - Place the miso paste in a small bowl. Ladle about 1/2 cup of hot dashi into the bowl and whisk until the miso dissolves completely, then return the mixture to the saucepan. Do not let the soup boil after adding miso.
03 - Add the tofu cubes to the pot and simmer gently for 2-3 minutes until heated through.
04 - Stir in the spinach and cook for 1-2 minutes until just wilted.
05 - Remove the soup from heat. Stir in the sliced green onions.
06 - Ladle into bowls and serve immediately.

# Expert Advice:

01 -
  • Quick and easy to prepare in only 20 minutes.
  • Naturally vegetarian and dairy-free, suitable for many dietary needs.
  • Light yet satisfying with 6g of protein per serving.
02 -
  • Use firm tofu to ensure it maintains its shape when simmered.
  • Add the green onions last to preserve their fresh, sharp aroma.
  • Double-check all dashi and miso labels for hidden gluten or fish products if following a strict diet.
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