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Miso Ginger Soup with Tofu

Miso Ginger Soup with Tofu: A Cozy Bowl of Comfort

Discover the comforting and nourishing Miso Ginger Soup with Tofu, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 tablespoons Miso Paste white or red miso based on preference
  • 4 cups Vegetable Broth low-sodium recommended
  • 2 cloves Garlic finely chopped
  • 1 inch Fresh Ginger grated or finely chopped
For the Protein
  • 14 ounces Tofu firm tofu preferred
For the Garnish
  • 2 scallions Scallions sliced thinly
  • Seaweed optional, dried wakame recommended
For the Seasoning
  • 2 tablespoons Soy Sauce use gluten-free for GF version

Equipment

  • large pot
  • knife
  • cutting board
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Finely chop the garlic and ginger. Set aside.
  2. In a large pot, heat a splash of oil over medium heat. Add the chopped garlic and ginger, sautéing until fragrant and lightly golden.
  3. Pour in the vegetable broth and whisk in the miso paste until dissolved. Bring to a gentle simmer.
  4. Fold in the cubed tofu and soy sauce. Allow the soup to simmer for 5 minutes.
  5. Just before serving, stir in the sliced scallions and optional seaweed. Cook for an additional minute.
  6. Ladle the soup into bowls and garnish with extra scallions or sesame seeds. Serve hot.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 12gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 3mg

Notes

This soup is highly customizable. Feel free to add different vegetables or adjust the seasoning to your taste.

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