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–+ servings
Miso Ginger Soup with Tofu

Comforting Miso Ginger Soup with Tofu for a Cozy Night In

Experience the delightful warmth of Miso Ginger Soup with Tofu, a perfect gluten-free vegetarian meal for any cozy night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Miso Paste Use white for mildness or red for a more robust taste.
  • 4 cups Vegetable Broth Low-sodium recommended.
  • 1 knob Fresh Ginger A good-sized piece.
  • 4 cloves Garlic Fresh cloves.
For the Tofu
  • 1 block Firm Tofu Press before cooking for the best texture.
For Garnishing
  • 1 bunch Scallions Slice thinly.
  • 1 handful Seaweed (optional) Dried varieties like wakame.
  • 2 tablespoons Soy Sauce Choose gluten-free or tamari.

Equipment

  • large pot
  • Cutting Board
  • Knife
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Finely chop the garlic and ginger, then cube the firm tofu.
  2. Heat oil in a large pot and sauté garlic and ginger for 2 minutes.
  3. Add vegetable broth and bring to a simmer, whisk in miso paste.
  4. Fold in the tofu and soy sauce and simmer for 5 minutes.
  5. Add scallions and seaweed if using, and cook for another minute.
  6. Ladle into bowls and garnish with sesame seeds or additional scallions.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, omit the tofu and add it fresh when reheating.

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