Miso Soup with Spring Vegetables and Silken Tofu

This Japanese-inspired creation combines the delicate umami of white miso with the freshness of spring vegetables and the creamy texture of silken tofu.

The broth, enriched with garlic, ginger, and a hint of toasted sesame oil, forms a base that perfectly complements the tender snap peas and earthy shiitake mushrooms.

Baby spinach adds a pop of vibrant color and a nutritious boost. At the same time, the silken tofu, torn into bite-sized pieces, provides a satisfying creaminess to every spoonful.

But what makes this recipe super special is that it strikes a balance between ease of preparation and complexity of flavor, making it an ideal choice for a quick weeknight dinner.

Spring vegetable soup, fresh vegetable soup, vegetarian soup

Dinner

Japanese

Yield: 2

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Miso Soup with Spring Vegetables & Silken Tofu

Level: Easy

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Ingredients

• 1 tablespoon vegetable oil
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 4 cups water
• 2 tablespoons white miso
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1 tablespoon tamari or light soy sauce
• ½ teaspoon toasted sesame oil
• ½ teaspoon red pepper flakes
• Salt and pepper
• 3 ounces sugar snap peas, trimmed
• 2 ounces shiitake mushrooms, thinly sliced
• 2 ounces baby spinach
• 8 ounces silken tofu, roughly torn apart into bite-sized pieces

Preparation

1. In a small bowl, combine miso and 2 tablespoons of water and stir to dissolve miso.
2. Heat oil in a medium saucepan or dutch oven over medium. Cook garlic and ginger, stirring often, until softened and very fragrant, about 1-2 minutes.
3. Add mirin, sugar, tamari, sesame oil, red pepper flakes, dissolved miso, and 4 cups water, then whisk a few times, and bring soup to a boil.
4. Reduce heat and simmer until flavors come together, about 20 minutes.
5. Season with salt and pepper, to taste.
6. Add mushrooms and peas and cook until crisp-tender, about 3 minutes. Add tofu cubes and spinach and cook about 1 minute, until spinach is wilted and tofu is heated through.
7. Ladle soup into bowls and serve immediately.

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