Miso Tofu Spinach Soup (Printable)

A light miso broth enriched with firm tofu, fresh spinach, and sliced green onions.

# What You Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian option
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

# Directions:

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 allow the soup to 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 and stir in the sliced green onions.
06 - Ladle into bowls and serve immediately.

# Expert Advice:

01 -
  • Ready in 20 minutes — a nourishing meal that fits any busy day.
  • Vegetarian and dairy-free — naturally light and suitable for a wide range of diets.
  • Deeply flavorful — the umami richness of miso and dashi creates a broth that tastes far more complex than the effort required.
  • Wholesome ingredients — tofu provides plant-based protein, spinach adds iron and vitamins, and green onions lend a fresh aromatic lift.
  • Endlessly adaptable — easy to customise with mushrooms, wakame seaweed, or a drizzle of sesame oil.
02 -
  • Never boil miso — add it off the heat or at a very gentle simmer to preserve its delicate flavour and beneficial properties.
  • Dissolve miso separately — always whisk it into a small amount of hot dashi first to ensure a smooth, lump-free broth.
  • Use kombu dashi for a fully vegetarian soup — it delivers clean umami without any fish-based ingredients.
  • Add spinach last — just 1–2 minutes is enough; overcooking will make it mushy and dull its vibrant colour.
  • Adjust miso to taste — start with 3 tablespoons and add more gradually if you prefer a saltier, more robust broth.
  • Check labels carefully — miso and dashi products can contain gluten; choose certified gluten-free versions if needed.
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