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Miso Ginger Tofu Vegetable Soup
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Large Pot

Ingredients
  

  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 14 ounces firm tofu, cubed
  • 2 carrots, sliced into thin rounds
  • 8 ounces mushrooms, sliced
  • 3 tablespoons white miso paste
  • 3 cups fresh spinach
  • 2 green onions, sliced

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for one minute until fragrant.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the carrots and mushrooms and cook for five minutes.
  • Stir a small amount of the warm broth into the miso paste in a separate bowl until smooth, then return it to the pot. Add the tofu cubes and simmer for another five minutes.
  • Stir in the spinach and cook until just wilted. Remove the pot from the heat and sprinkle the green onions over the top before serving.

Notes

Add the spinach at the very end so it keeps its bright color and does not overcook. If the broth tastes too mild, stir in an extra half tablespoon of miso after tasting. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Asian
Equipment: Large Pot