Go Back
–+ servings
Miso Ginger Soup with Tofu

Warm & Cozy Miso Ginger Soup with Tofu for Soulful Comfort

This Miso Ginger Soup with Tofu is a comforting bowl of warmth and flavor, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Vegetable Broth Low-sodium recommended
  • 3 tablespoons Miso Paste White or red for flavor
  • 1 knob Fresh Ginger Generous size for zing
  • 3 cloves Garlic Fresh, minced
  • 1 block Tofu Firm, pressed
  • 2 scallions Scallions Sliced, for garnish
  • 1 splash Soy Sauce Use gluten-free if necessary
  • 1 handful Seaweed Optional, dried for texture

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions for Miso Ginger Soup with Tofu
  1. Gather all your ingredients; finely chop garlic and ginger, and cube the pressed tofu.
  2. In a large pot over medium heat, warm oil and sauté minced garlic and ginger for 2 minutes until fragrant.
  3. Pour in vegetable broth and bring to a gentle boil, then whisk in miso until dissolved, about 2-3 minutes.
  4. Fold in cubed tofu and soy sauce, simmer for 5 minutes, making sure to stir occasionally.
  5. Add sliced scallions and seaweed just before serving, simmer for an additional minute.
  6. Ladle soup into bowls, garnishing with extra scallions or sesame seeds, and serve!

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 20mgIron: 10mg

Notes

Customize with vegetables like bok choy or mushrooms; store leftovers for up to 3 days in the fridge or 2 months in the freezer.

Tried this recipe?

Let us know how it was!