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Vibrant Miso Soup with Tofu and Spinach – vegetarian recipe
Stav Kogan

Vibrant Miso Soup with Tofu and Spinach

A nourishing and beautiful Miso Soup with Tofu and Spinach. This light yet satisfying dish harnesses the umami power of miso, with a hot, savory broth poured over fresh spinach to wilt it to perfection. Ready in minutes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 serving
Calories: 140
Ingredients Method Nutrition

Ingredients
  

  • ¼ pound (113 g / 4 oz) spinach, washed and patted dry
  • 6 cups (1440 ml) (1.4 L) water
  • ½ cup (120 g / 4.2 oz) white or yellow miso paste
  • 2 teaspoons (10 ml / 0.3 fl oz) toasted sesame oil
  • 1 tablespoon (15 ml / 0.5 fl oz) tamari or soy sauce
  • ½ pound (227 g / 8 oz) firm tofu, cut into ½-inch / 1.3 cm cubes
  • 2 scallions, thinly sliced
  • Freshly ground black pepper, to taste
  • To preserve the beneficial probiotics in miso, avoid boiling it after the paste has been added. Keep the soup at a gentle simmer to heat it through.
  • For extra flavor and texture, add a sheet of crumbled nori (seaweed) or a few thinly sliced rehydrated shiitake mushrooms to the broth as it simmers.
  • You can prepare the broth with the tofu up to 24 hours in advance. Store it in the refrigerator, then reheat gently (without boiling) before pouring over the fresh spinach and scallions.

Method
 

  1. Prepare the Bowls: Roughly chop or shred the clean, dry spinach and divide it evenly among four serving bowls.
  2. Make the Miso Broth: In a medium saucepan, bring the 6 cups (1440 ml) of water to a boil. Ladle about 1 cup (240 ml) of the hot water into a small bowl and whisk in the miso paste until it is completely smooth and dissolved.
  3. Pour this miso slurry back into the saucepan and stir to combine.
  4. Season and Simmer: Stir the toasted sesame oil, tamari, and a few grinds of black pepper into the broth.
  5. Bring the soup to a gentle simmer (do not let it come to a rolling boil).
  6. Add the diced tofu and heat for 1-2 minutes.
  7. Assemble and Serve: Carefully ladle the boiling hot soup directly over the raw spinach in each bowl. The heat will wilt the spinach perfectly.
  8. Garnish generously with sliced scallions and serve immediately.
  9. Don't have spinach? Finely shredded bok choy, napa cabbage, or kale (stems removed) work beautifully as a substitute.

Nutrition

Calories: 140kcalCarbohydrates: 10gProtein: 9gFat: 7g

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