Miso Tofu Spinach Soup (Printable)

Delicate Japanese broth with tofu, spinach, and green onions, perfect for a quick nourishing meal.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian
02 - 3 tablespoons white or yellow miso paste

→ Vegetables & Tofu

03 - 4 ounces firm tofu, cut into 1/2-inch cubes
04 - 2 cups fresh spinach leaves, washed and roughly chopped
05 - 2 green onions, thinly sliced

# How to Make It:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - Place the miso paste in a small bowl. Ladle about 1/2 cup of hot dashi into the bowl and whisk until the miso dissolves completely, then return the mixture to the saucepan. Do not let the soup boil after adding miso.
03 - Add the tofu cubes to the pot and simmer gently for 2 to 3 minutes until heated through.
04 - Stir in the spinach and cook for 1 to 2 minutes until just wilted.
05 - Remove the soup from heat. Stir in the sliced green onions. Ladle into bowls and serve immediately.

# Expert Suggestions:

01 -
  • Ready in just 20 minutes from start to finish
  • Simple, wholesome ingredients that are easy to find
  • Naturally vegetarian and dairy-free
  • Light yet satisfying with a beautiful balance of savory umami flavors
  • Perfect for meal prep and reheating throughout the week
02 -
  • Use kombu-based dashi for a vegetarian version, or instant dashi powder for convenience
  • Never boil the soup after adding miso to preserve its flavor and probiotics
  • Dissolve miso in a small amount of hot broth first to avoid lumps
  • Add delicate ingredients like spinach and green onions at the very end to keep them fresh and vibrant
  • Taste and adjust miso quantity based on your preference for saltiness
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