Tofu and Miso Soup

Traditional tofu and miso soup is an iconic staple of Japanese cuisine. It has a delicate balance of rich umami taste from the miso paste and the subtle, refreshing flavor of tofu. This recipe is a nutritious meal that is low in calories. Tofu is a great source of plant-based protein, and there are a variety of veggies in this soup. Miso paste, made from fermented soybeans, is high in probiotics, but you must add it at the end to prevent them from being killed by the high heat.

Ingredients You'll Need for this Recipe

• 7 to 8 ounces tofu
• 3 tablespoons red miso paste
• 1 tablespoon Korean chili paste (optional) 
• ½ red onion 
• 2 spring onions
• 1 carrot
• 3 whole mushrooms
• 1 thumb fresh ginger root
• 2 garlic cloves
• 2 teaspoons olive oil 
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil 
• Rice noodles (optional)
• 4 cups of water

How to Make Tofu and Miso Soup

Prep the ingredients:

1. Peel and grate the ginger and garlic cloves. 
2. Cut the carrot into thin strips.
3. Cut the red onion in half then cut each half into thin slices. 
4. Cut the spring onions into thin slices. Set aside the green parts for garnish.
5. Cut the mushrooms into thin slices.
6. Cut the tofu into cubes.

Prepare the soup:

1. Heat the olive oil in a pot over medium heat. Fry the grated ginger and garlic for 1 minute until they are golden and fragrant.
2. Add the red onion and carrots and cook for an additional minute.
3. Dissolve the miso paste and Korean chili paste in a bit of warm water in a small bowl or glass.
4. Add this dissolved mixture, the tofu cubes, mushrooms, spring onions, and soy sauce to the pot and stir. Don't add the dissolved miso paste until the soup is finished cooking if you want the probiotics to remain active.
5. Add the water and bring the soup to a boil. Boil for 15 minutes.
6. Serve with the sliced green onions and a drizzle of sesame oil.

How to Serve Tofu and Miso Soup

Tofu and miso soup is best served hot, straight from the stove. It can be a stand-alone meal due to its nutritional completeness. You can also pair it with other dishes, such as a bowl of steamed jasmine rice or a side of sushi. Don't forget to sprinkle the reserved green parts of the spring onions on top for a pop of color and a fresh taste. If desired, you can add a boiled egg or some cooked shrimp for an extra protein boost.

Tips & Variations for this Dish

For the best tofu and miso soup experience, here are several tips to keep in mind:

• If you prefer a softer tofu texture, use silken tofu. If you prefer a firmer texture, use firm or extra-firm tofu.
• Opt for a high-quality brand of miso paste because it is the central ingredient driving the soup's flavor.
• Experiment with adding different vegetables according to your preference. Some popular choices include bok choy, spinach, and seaweed.
• Try different types of mushrooms, such as shiitake and shimeji (white beech).
• If you are adding rice noodles, add them once the soup has started to boil. Cook them according to the package instructions.
• Remember not to boil the soup after adding the miso paste if you want to preserve its probiotic benefits. Add it at the last minute and make sure the soup is not on direct heat.

How to Store Leftovers

You can store leftover tofu and miso soup in the refrigerator for up to 3 days. If you have added rice noodles, you will need to remove them before storage. Reheat the soup in the microwave or on the stove. This soup is not ideal for freezing because the tofu can become spongy.

More Vegan or Vegetarian Soup Recipes

• Healthy Roasted Red Pepper Tomato Basil Soup
• Vegan Pumpkin Lentil Chili with Quinoa
• Instant Pot Mexican Black Bean Soup
• Creamy Roasted Poblano Corn Soup

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