Miso with Tofu and Spinach (Print Version)

A comforting Japanese broth with creamy tofu, tender spinach, and bright green onions in savory miso.

# 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 (scallions), 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.
06 - Ladle into bowls and serve immediately.

# Additional Tips::

01 -
  • Ready in just 20 minutes from start to finish
  • Packed with plant-based protein from tofu and nutrient-rich spinach
  • Naturally vegetarian and dairy-free, easily made vegan
  • Authentic Japanese flavors with minimal ingredients
  • Light yet satisfying, perfect for any time of day
  • A comforting soup that's gentle on the stomach and nourishing for the body
02 -
  • Never boil miso soup after adding the paste—high heat destroys probiotics and creates bitter flavors
  • Dissolve miso in a small amount of hot broth first to prevent lumps
  • Use kombu-based dashi for a vegetarian version, or bonito flakes for traditional flavor
  • Add delicate ingredients like spinach and green onions at the very end to preserve their color and texture
  • Taste before serving and adjust miso quantity for your preferred saltiness level
  • For gluten-free needs, verify your miso and dashi are certified gluten-free
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