Description
This comforting, umami-rich soup features savory miso, protein-packed tofu, and fresh scallions. It is a quick, healthy, and deeply satisfying meal perfect for family dinners.
Ingredients
- 2.5 tablespoons white miso paste
- 1 block firm or extra-firm tofu, (14 oz / 400 g)
- 1 bunch fresh scallions, (about 6–8 stalks)
- 4 cups vegetable broth, (960 ml)
- 1 cup water, (240 ml)
- a splash toasted sesame oil, (optional)
- a pinch dried wakame, (optional)
- a dash chili flakes, (optional)
- fresh ginger slices, (optional)
Instructions
- Prepare Ingredients: Drain and gently press tofu to remove excess water. Cut tofu into 0.5-inch cubes. Thinly slice scallions, separating white and green parts.
- Simmer Broth: In a medium pot, combine vegetable broth and water. Bring to a gentle simmer over medium heat for about 10 minutes; avoid a rolling boil.
- Dissolve Miso Paste: In a small bowl, whisk miso paste with 0.5 cup of warm broth from the pot until completely smooth. Stir the dissolved miso mixture back into the pot, keeping the heat low to avoid boiling.
- Add Tofu And Scallions: Gently add the tofu cubes and white parts of the scallions to the pot. Let heat through for 3-5 minutes.
- Serve And Garnish: Ladle hot soup into bowls immediately. Garnish generously with the green parts of the scallions and serve right away.
Notes
Avoid boiling miso soup after adding the paste to preserve probiotics and flavor. Use low-sodium broth for health-conscious meals. For gluten-free diets, ensure miso paste is certified GF.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (about 360 ml)
- Calories: 100 calories
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 0 mg