Miso Soup with Tofu (Print Version)

A gentle miso broth featuring tofu, spinach, and green onions for a light, flavorful dish.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian option
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, 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 approximately 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 allow the soup to boil after adding miso.
03 - Add the tofu cubes to the pot and simmer gently for 2 to 3 minutes until heated through.
04 - Stir in the spinach and cook for 1 to 2 minutes until just wilted.
05 - Remove the soup from heat. Stir in the sliced green onions.
06 - Ladle into bowls and serve immediately.

# Additional Tips::

01 -
  • It comes together faster than ordering takeout, yet tastes like someone who actually knows what they're doing made it.
  • The silky tofu and tender spinach work together in a way that feels luxurious but costs almost nothing.
  • This is the kind of soup that feels nourishing even on mornings when you're not sure what your body needs.
02 -
  • Never boil miso directly in the broth or you'll lose the delicate flavor and the soup will taste harsh and one-dimensional instead of complex and alive.
  • The difference between this tasting authentic and tasting flat often comes down to using actual dashi instead of powdered broth, so spend the few dollars on the real thing if you can.
03 -
  • If your miso seems too salty, you can always dilute it slightly with a little more warm broth until it tastes right to you, because this is about your preference not a rigid rulebook.
  • Keep your tofu cubes generous enough to taste like something but small enough to fit comfortably on a spoon, because the texture matters as much as the flavor.
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