Miso Tofu Spinach Soup (Printable Version)

A gentle Japanese broth enriched with tofu cubes, vibrant spinach, and sliced green onions.

# What You Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian option
02 - 3 tablespoons white or yellow miso paste

→ Vegetables and 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

# Steps:

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 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 Pointers:

01 -
  • It's ready in 20 minutes but tastes like you've been tending to it all morning.
  • The silky tofu and bright spinach create a bowl that feels nourishing without being heavy.
  • One pot means cleanup is as peaceful as the eating experience itself.
02 -
  • Never boil miso soup after adding the paste, as high heat destroys the living cultures and nuanced flavor that make it special.
  • The dissolved miso technique sounds fussy but actually prevents lumps and ensures silky texture throughout your broth.
03 -
  • Cut your tofu the day before and let it sit in the refrigerator so excess moisture escapes and it holds together better during cooking.
  • Taste the broth before serving and adjust miso paste gradually, remembering that you can always add more but can't take it out once it's in.
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