Miso Soup with Veggies and Tofu
Warm, nourishing, and brimming with umami, this Miso Soup with Veggies and Tofu is a comforting classic that’s both simple to prepare and packed with wholesome ingredients. Made with a savory dashi base, this recipe features silky miso paste, tender cubes of firm tofu, vibrant baby spinach, earthy shiitake mushrooms, and delightfully chewy rehydrated wakame. Julienne carrots and a sprinkling of fresh green onions add a satisfying crunch and refreshing pop of flavor. Ready in just 25 minutes, this vegan-friendly soup is perfect as a light appetizer or a wholesome main dish. With its delicate balance of flavors and authenticity, this miso soup is a delicious way to explore Japanese cuisine from the comfort of your own kitchen.
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Recipe Information
Ingredients
- 4 cups Dashi (Japanese soup stock)
- 3 tablespoons Miso paste (white or yellow)
- 1 block Firm tofu, diced into 1/2-inch cubes
- 2 cups Baby spinach
- 4 oz Shiitake mushrooms, thinly sliced
- 1 medium Carrot, julienned or thinly sliced
- 2 stalks Green onions, thinly sliced
- 1 tablespoon Seaweed (wakame), rehydrated
- 1 teaspoon Soy sauce (optional, for added flavor)
- 1 cup Water
Instructions
Prepare the dashi stock if not using pre-made: dissolve 1 teaspoon of instant dashi powder in 4 cups of water.
Bring the dashi to a gentle simmer in a medium-sized pot over medium heat.
Add the sliced shiitake mushrooms and carrot to the simmering dashi, and cook for 5-7 minutes, until the vegetables begin to soften.
Reduce the heat to low and add the diced tofu to the pot, stirring gently to avoid breaking it apart.
In a small bowl, whisk the miso paste with 1 cup of warm water until it is fully dissolved and smooth.
Gradually add the miso mixture to the soup, stirring continuously. Make sure the soup does not boil after adding the miso, as high heat can destroy its delicate flavor and nutrients.
Add the rehydrated seaweed (wakame) and baby spinach to the soup, cooking for 1-2 minutes until the spinach wilts.
Taste the soup and, if desired, enhance the flavor with a splash of soy sauce. Adjust saltiness as needed.
Ladle the miso soup into bowls and garnish with the sliced green onions.
Serve immediately and enjoy your warm, nourishing miso soup with veggies and tofu!
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.9 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 727 mg | 56% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 458 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
