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–+ servings
Miso Ginger Soup with Tofu

Hearty Miso Ginger Soup with Tofu for Ultimate Comfort

This Miso Ginger Soup with Tofu delivers comforting warmth, umami flavors and is incredibly quick to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 cups
Course: Soup
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Miso Paste Consider red miso for bolder taste
  • 1 knob Fresh Ginger Use a good-sized knob for maximum flavor
  • 14 ounces Tofu Press it before cooking for optimal firmness
  • 4 cups Vegetable Broth Opt for low-sodium for better salt control
  • 2 whole Scallions Prep fresh right before serving
  • 3 cloves Garlic Use fresh cloves for intensity
  • 0.5 cups Seaweed Optional, use dried wakame for authenticity
  • 1 tablespoon Soy Sauce Gluten-free soy sauce can be used
For Garnishing
  • 1 tablespoon Sesame Seeds Optional, sprinkle on before serving
  • 1 whole Extra Scallions Optional, slice just before garnishing

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin your Miso Ginger Soup with Tofu by finely chopping the garlic and ginger. Press the tofu gently, then cut it into cubes.
  2. In a large pot, heat a splash of cooking oil over medium heat. Add the chopped garlic and ginger, sauté for about 2 minutes until fragrant.
  3. Pour in the vegetable broth, bring to a gentle simmer. Dissolve the miso paste by whisking it into the broth. Simmer for 3-4 minutes.
  4. Gently add the cubed tofu and soy sauce to the broth. Simmer for an additional 5 minutes.
  5. Just before serving, stir in the sliced scallions and optional seaweed. Let them wilt slightly in the soup for 1 minute.
  6. Ladle the soup into bowls, garnishing with extra scallions or sesame seeds. Serve hot.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze in portions for up to 2 months. Avoid freezing with tofu for best texture.

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