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Miso Ginger Soup With Tofu and Greens – Comforting, Light, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 cups low-sodium vegetable broth or water
  • 3–4 tablespoons white or yellow miso paste (adjust to taste)
  • 1 tablespoon freshly grated ginger (up to 2 tablespoons for a stronger kick)
  • 2 cloves garlic, thinly sliced or minced
  • 2 teaspoons toasted sesame oil
  • 1–2 tablespoons soy sauce or tamari (start with 1 tablespoon)
  • 8 ounces firm or extra-firm tofu, drained and cut into 1/2-inch cubes
  • 4 cups chopped greens (baby spinach, baby bok choy, kale, or Swiss chard)
  • 3 green onions, thinly sliced (white and green parts separated)
  • 1 small carrot, cut into matchsticks (optional)
  • 1 cup sliced mushrooms (shiitake, cremini, or button)
  • 1 teaspoon rice vinegar or a squeeze of lemon (optional, for brightness)
  • Red pepper flakes or a drizzle of chili oil (optional, for heat)
  • Sesame seeds, for garnish (optional)

Method
 

  1. Warm the aromatics: In a medium pot over medium heat, add the sesame oil. Stir in the ginger, garlic, and the white parts of the green onions. Cook for 1–2 minutes until fragrant but not browned.
  2. Add mushrooms and carrot: Toss in the mushrooms and carrot, if using. Sauté 2–3 minutes until the mushrooms soften slightly.
  3. Pour in the broth: Add the vegetable broth and bring to a gentle simmer. Reduce heat to low. Keep it below a rolling boil to protect the miso’s flavor and benefits later.
  4. Season the base: Stir in soy sauce or tamari. Taste the broth so you can adjust saltiness with miso more accurately later.
  5. Temper the miso: In a small bowl, whisk the miso paste with a ladle of hot broth until smooth. This prevents clumps and keeps the miso from overheating.
  6. Add tofu and miso: Slide the tofu into the pot and gently stir. Turn off the heat, then whisk in the tempered miso. Keeping the heat low preserves miso’s delicate flavor.
  7. Add greens: Stir in your greens and the green onion tops. Spinach wilts in 30–60 seconds; tougher greens like kale may need 2–3 minutes. Don’t overcook—aim for bright and tender.
  8. Finish and adjust: Add rice vinegar or a squeeze of lemon if you want brightness. Taste and adjust: more miso for depth, soy for salt, or a splash of water if it’s too strong.
  9. Serve: Ladle into bowls. Garnish with sesame seeds and a pinch of red pepper flakes or a drizzle of chili oil for heat, if you like.