Miso Tofu Spinach Soup (Print Version)

Savory miso broth enriched with tofu cubes, fresh spinach, and aromatic green onions in 20 minutes.

# 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

# 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 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. Stir in the sliced green onions.
06 - Ladle into bowls and serve immediately.

# Expert Advice:

01 -
  • Ready in twenty minutes but tastes like you spent all day thinking about it.
  • Each spoonful feels nourishing without being heavy or pretentious.
  • The kind of dish that works as breakfast, lunch, or a quiet dinner after everything else falls away.
02 -
  • Miso paste is a living thing full of beneficial bacteria—boiling it kills everything good about it, so always temper it first with cooler broth before it touches the full heat.
  • The magic isn't in fancy ingredients but in respect for what you're using; each element should stay true to itself and not be overworked or rushed.
03 -
  • Keep your miso paste in the coldest part of your refrigerator so it stays alive and vital; it's not just an ingredient, it's a living culture worth preserving.
  • If you make a batch of dashi and freeze it in ice cube trays, you'll always have the foundation ready, and you'll be ten minutes away from comfort on any difficult afternoon.
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