Miso Tofu Spinach Soup (Printer-friendly)

Delicate broth blending tofu, spinach, and green onions with savory miso flavors.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian
02 - 3 tablespoons white or yellow miso paste

→ Vegetables & Tofu

03 - 4 ounces firm tofu, cut into 1/2-inch cubes
04 - 2 cups fresh spinach leaves, washed and roughly chopped
05 - 2 green onions, thinly sliced

# Directions:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - Place the miso paste in a small bowl. Ladle about 1/2 cup of hot dashi into the bowl and whisk until the miso dissolves completely, then return the mixture to the saucepan. Do not let the soup boil after adding miso.
03 - Add the tofu cubes to the pot and simmer gently for 2 to 3 minutes until heated through.
04 - Stir in the spinach and cook for 1 to 2 minutes until just wilted.
05 - Remove the soup from heat. Stir in the sliced green onions.
06 - Ladle into bowls and serve immediately.

# Expert Advice:

01 -
  • Quick and easy—ready in just 20 minutes from start to finish
  • Naturally vegetarian and dairy-free, with simple vegan adaptations
  • Light yet satisfying, packed with plant-based protein from tofu
  • Authentic Japanese flavors using traditional miso and dashi
  • Minimal ingredients and equipment required
02 -
  • Never boil miso paste—it kills beneficial probiotics and creates bitter flavors
  • Dissolve miso in a small amount of hot broth first to prevent lumps
  • Use kombu-based dashi for an authentic vegetarian version
  • Cut tofu into uniform cubes for even heating
  • Add green onions at the very end to preserve their fresh, bright flavor
  • Check labels for gluten-free miso and dashi if needed
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