Japanese Miso Tofu Vegetable Soup
Equipment
- Large Pot
- Whisk
- Knife
Ingredients
- 4 cups vegetable broth
- 3 tablespoons white miso paste
- 14 ounces firm tofu, cubed
- 2 medium carrots, thinly sliced
- 8 ounces mushrooms, sliced
- 3 cups fresh spinach
- 4 green onions, thinly sliced
Instructions
- Pour the vegetable broth into a large pot and bring it to a gentle simmer over medium heat.
- Add the sliced carrots and mushrooms to the pot. Cook for 5 minutes until the vegetables begin to soften.
- Ladle about half a cup of hot broth into a small bowl. Whisk the miso paste into the broth until smooth, then stir the mixture back into the pot.
- Add the cubed tofu and spinach to the soup. Let it cook gently for 3 minutes until the spinach wilts.
- Remove the pot from the heat and stir in the sliced green onions right before serving.
Notes
Dissolve the miso in a small amount of broth first to keep the soup smooth. Firm tofu works best here because it holds its shape during the short simmer. If you make the soup ahead, store it without the spinach and stir the greens in when reheating so they stay bright.
Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Whisk, Knife
Cuisine: Japanese
Equipment: Large Pot, Whisk, Knife