Miso Tofu Spinach Soup (Printable Version)

Savory miso broth paired with tofu, spinach, and green onions for a light, warming 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

# Directions:

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 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 -
  • Quick and easy to prepare in only 20 minutes.
  • A healthy, low-calorie dish that is both vegetarian and dairy-free.
  • Deeply savory umami flavor combined with fresh, vibrant greens.
02 -
  • Always whisk the miso in a separate small bowl first to ensure a smooth, lump-free broth.
  • Miso and dashi may contain gluten; ensure you use certified gluten-free versions if necessary.
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