Hearty Vegan Miso Soup with Silky Tofu
I absolutely adore how this soup comes together in just minutes, filling my kitchen with that irresistible fermented aroma. The tofu becomes perfectly silky while absorbing all the rich miso broth, and the vegetables add a delightful crunch that contrasts beautifully with the soft components. Every spoonful feels like a warm hug from the inside out, especially on chilly days when I need something nourishing and satisfying.
Ingredients
- ☐ dashi broth — 4 cups, preferably kombu-based
- ☐ miso paste — ¼ cup, white or yellow variety
- ☐ firm tofu — 8 ounces, cubed into ½-inch pieces
- ☐ wakame seaweed — 1 tablespoon, dried
- ☐ green onions — 2, thinly sliced
- ☐ shiitake mushrooms — 4, stems removed and sliced
- ☐ silken tofu — 4 ounces, cubed (optional for extra creaminess)
- ☐ toasted sesame oil — 1 teaspoon, for finishing
Nutrition Facts
Per serving · 4 servings total
Instructions
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In a medium saucepan, bring the dashi broth to a gentle simmer over medium heat. Avoid boiling to preserve the delicate flavors.
While the broth heats, prepare your vegetables by slicing the green onions and shiitake mushrooms. If using, cube both types of tofu into bite-sized pieces.
Once the broth is simmering, add the dried wakame seaweed and sliced shiitake mushrooms. Cook for 3-4 minutes until the mushrooms are tender but still slightly firm.
In a small bowl, whisk 2-3 tablespoons of the warm broth with the miso paste until completely smooth. This prevents clumping when added to the soup.
Reduce the heat to low and stir the miso mixture into the soup. Do not let it boil after adding miso, as this can kill the beneficial probiotics.
Gently add the cubed firm tofu and, if using, silken tofu to the soup. Let it heat through for 2-3 minutes without stirring vigorously to maintain the tofu's shape.
Remove the soup from heat and stir in the sliced green onions. Drizzle with toasted sesame oil just before serving to enhance the flavor.
Ladle into bowls and serve immediately while hot, garnished with extra green onions if desired.
Recipe notes
For a richer broth, you can add a dash of tamari or soy sauce. This soup is best enjoyed fresh as the tofu and vegetables will continue to absorb the broth over time, changing the texture. Store leftovers in an airtight container in the refrigerator for up to 2 days.
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