Miso Tofu Spinach Soup (Printer-friendly)

Savory miso broth with tofu, fresh spinach, and green onions for a light and healthy meal.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian option
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

# How To Make It:

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. Return the mixture to the saucepan. Do not allow the soup to 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 -
  • Ready in twenty minutes but tastes like you simmered it all morning.
  • The silky tofu and wilted spinach make you feel genuinely nourished, not just fed.
  • Once you nail the miso technique, you can make this with your eyes closed on any weeknight.
02 -
  • Whisking the miso in a separate bowl first is the trick that separates cloudy soup from clear, clean broth every single time.
  • The moment you stir in those green onions is when you stop cooking and start serving, because they'll keep softening in residual heat.
03 -
  • Keep your dashi stock in the freezer in ice cube trays so you can make this soup any night without advance planning.
  • Taste the broth before serving and adjust the miso quantity based on your preference, because everyone's salt tolerance is different and that's okay.
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