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Miso Soup with Tofu and Greens

A light, warm evening bowl of miso broth with tofu, spinach and green onion.

13 min

2 servings

Difficulty 1/5

Supper · Lunch

Prep 5 min · Cook 8 min

Vegetable stock is warmed, tofu is heated through in it, and the miso goes in last, off the heat. Nothing here takes longer than the stock needs to get hot.

Per serving

199

kcal / serving

Protein 16 gCarbs 14 gFat 10 g

Ingredients

Written for 2 servings. Change the servings to rescale every amount.

  • Vegetable Stock

    800 milliliters

  • Tofu

    150 grams

  • White Miso Paste

    2 tablespoons (36 grams)

  • Spinach

    60 grams

  • Green Onion / Spring Onion

    2 stalks (30 grams)

  • Sesame Oil

    1 teaspoon (4.5 grams)

Steps

  1. Heat the stock until it steams but does not boil.

    4 min

  2. Cut the tofu into 1.5 cm cubes and warm them in the stock for three minutes.

    3 min

  3. Take the pot off the heat. Stir the miso into a ladle of the hot stock until smooth, then pour it back in. Miso must not boil — boiling turns it flat and dull.

    1 min

  4. Drop in the spinach; it wilts in half a minute in the hot broth. Top with the sliced green onion and the sesame oil.

    1 min

Serving suggestion

Drink it from a bowl an hour before bed — it is warm, salty and very light.

Storage

Best fresh. Keeps one day in the fridge; reheat gently and never let it boil.

Notes

No salt is added. The miso brings all of it — taste before you reach for the salt.

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