Miso Soup with Tofu Spinach (Printable)

Delicate Japanese broth featuring creamy tofu, fresh spinach, and green onions in a savory miso base.

# 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 (scallions), thinly sliced

# Method:

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 approximately 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 allow the soup to boil after adding miso.
03 - Add the tofu cubes to the pot and simmer gently for 2–3 minutes until heated through.
04 - Stir in the spinach and cook for 1–2 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 effortless: From start to finish, this soup comes together in just 20 minutes — perfect for busy weeknights or a peaceful lunch.
  • Deeply nourishing: At only 75 calories per serving, it delivers 6 g of protein and a satisfying warmth that sustains without weighing you down.
  • Vegetarian and dairy-free: Using kombu-based dashi makes this entirely plant-friendly, with no compromise on depth of flavor.
  • Endlessly adaptable: The base is a blank canvas — add mushrooms, wakame, or a drizzle of sesame oil to make it your own.
  • Authentic Japanese simplicity: This recipe honors the traditional art of miso soup, letting each ingredient speak for itself in the clearest, most honest way.
02 -
  • Never boil the miso: Always dissolve the miso paste in a small amount of warm dashi off the heat before adding it to the pot. Boiling destroys its delicate flavor and beneficial enzymes.
  • Use kombu dashi for a vegetarian version: Ensure your dashi is made with kombu (kelp) only, with no bonito or fish-based ingredients, to keep this soup fully plant-based.
  • Adjust miso to taste: Start with 3 tablespoons and taste before serving — add a little more for a saltier, bolder broth, or reduce for a milder result.
  • Check for allergens: Tofu and miso both contain soy. Miso and some dashi products may also contain gluten — always use certified gluten-free versions if needed, and double-check all labels.
  • Serve immediately: Miso soup is best enjoyed fresh. The miso will settle if left standing, so ladle into bowls and serve right away for the best flavor and texture.
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