There is something incredibly comforting about the gentle steam rising from a warm bowl of miso soup. The combination of savory broth, tender tofu, and crisp vegetables feels like a hug in a bowl, nourishing both body and soul. This Miso Soup with Tofu & Vegetables is simple yet vibrant, making it the kind of dish you’ll reach for on chilly evenings, light lunches, or even as a side during family dinners. Balanced, wholesome, and brimming with flavor, it brings together everything we love about homemade comfort food.
Why You’ll Love This Miso Soup with Tofu & Vegetables
- Quick to prepare, perfect for busy days
- Light, clean, and low calorie
- A versatile soup that works as a starter or main
- Packed with protein and colorful vegetables
- Family friendly and beginner approved
Tools and Preparation
- Medium saucepan – for simmering broth evenly
- Wooden spoon – gentle for stirring miso paste
- Ladle – for serving hot and fresh
- Sharp knife – for dicing tofu and vegetables
- Cutting board – to keep prep tidy and simple
Ingredients
- 4 cups low sodium vegetable broth
- 3 tablespoons miso paste (white or yellow for mild flavor)
- 1 cup firm tofu, cubed
- 1 small carrot, julienned
- 1 cup baby spinach or bok choy
- 3 green onions, thinly sliced
- 1 teaspoon soy sauce (optional for depth)
- 1 teaspoon sesame oil (optional for aroma)
- Wakame seaweed flakes, rehydrated (optional garnish)
Step by Step Instructions
- Warm the vegetable broth in a medium saucepan over medium heat. Do not boil.
- Add carrots and simmer for 3 to 4 minutes until slightly tender.
- Stir in the tofu cubes and allow them to warm gently.
- In a small bowl, whisk the miso paste with a ladle of warm broth until smooth.
- Add the dissolved miso mixture back into the pot and stir gently. Do not boil, as it will affect the flavor of the miso.
- Stir in spinach and green onions. Cook for 1 to 2 minutes until greens wilt slightly.
- Taste and adjust with soy sauce or sesame oil if desired.
- Ladle into bowls and serve warm, garnished with wakame if using.
How to Serve Miso Soup with Tofu & Vegetables
- Enjoy as a light appetizer before a main dish
- Pair with sushi or rice for a balanced Japanese inspired meal
- Pour into a thermos for a cozy lunch on the go
- Serve alongside grilled fish or chicken for added protein
- Sip it as a healing broth when you need comfort food
Tips for Perfect Results
- Dissolve miso in warm broth separately to prevent clumps
- Do not boil miso once added, it loses nutrients and flavor
- Use firm tofu so it holds shape in the soup
- Fresh spinach or bok choy adds vibrant color and nutrients
- A dash of sesame oil at the end adds warmth and aroma
Best Pairings and Side Dishes
Miso Soup with Tofu & Vegetables pairs beautifully with a bowl of steamed rice, sushi rolls, or a crisp cucumber salad. For a more filling option, enjoy it alongside my Low Carb Broccoli & Cheddar Protein Soup For Busy Weeknights for a delightful balance of flavors and textures.
Common Mistakes to Avoid
- Boiling the miso after adding it, which makes it bitter
- Using silken tofu that crumbles too easily
- Skipping fresh vegetables, which make the soup vibrant
- Overseasoning with soy sauce, which can overpower the delicate miso flavor
Storage and Reheating Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stovetop without boiling
- Avoid freezing, as tofu changes texture and vegetables lose freshness
✨ This is one recipe you’ll definitely want to save – Pin it now for later!
FAQs
Can I make miso soup ahead of time?
Yes, but add fresh greens right before serving to keep them vibrant.
What kind of miso should I use?
White or yellow miso offers a mild flavor, while red miso is stronger and more savory.
Can I add protein besides tofu?
Yes, cooked shrimp, chicken, or edamame beans are delicious options.
Is miso soup low calorie?
Yes, it’s light, nutrient dense, and fits perfectly into low calorie meal plans.
Final Thoughts (Emma’s Voice)
There’s something magical about a simple soup that can turn a quiet meal into a moment of comfort. This Miso Soup with Tofu & Vegetables is my go-to whenever I need something wholesome yet cozy, and it never fails to bring smiles to the table. I hope it becomes a favorite in your kitchen too.
💌 If you try this recipe, let me know in the comments – I love hearing your stories and kitchen wins!
Click the link for the full 10 High-Protein Soups That Make Weight Loss Feel Like Comfort Food and save it to your board!
Miso Soup with Tofu & Vegetables
Equipment
- Medium Saucepan
- Wooden Spoon
- Ladle
- Sharp Knife
- Cutting Board
Ingredients
Soup Base
- 4 cups low sodium vegetable broth
- 3 tbsp miso paste white or yellow for mild flavor
- 1 cup firm tofu cubed
- 1 small carrot julienned
- 1 cup baby spinach or bok choy
- 3 green onions thinly sliced
- 1 tsp soy sauce optional, for depth
- 1 tsp sesame oil optional, for aroma
- wakame seaweed flakes rehydrated, optional garnish
Instructions
- Warm the vegetable broth in a medium saucepan over medium heat. Do not boil.
- Add carrots and simmer for 3 to 4 minutes until slightly tender.
- Stir in the tofu cubes and allow them to warm gently.
- In a small bowl, whisk the miso paste with a ladle of warm broth until smooth.
- Add the dissolved miso mixture back into the pot and stir gently. Do not boil.
- Stir in spinach and green onions. Cook for 1 to 2 minutes until greens wilt slightly.
- Taste and adjust with soy sauce or sesame oil if desired.
- Ladle into bowls and serve warm, garnished with wakame if using.