Miso Soup with Tofu and Vegetables
Savoury miso broth with tofu, mushrooms, carrot and spring onion for an easy light soup.
This miso soup combines tofu, mushrooms and vegetables in a savoury broth. The source boils miso for a prolonged time and adds too many unrelated vegetables; this version builds a simple dashi-style broth, cooks the vegetables until tender and stirs miso in at the end to preserve its delicate flavour. Miso is salty, so taste before adding soy sauce or extra salt. Serve hot with spring onion and sesame, alongside rice or a Japanese-style meal. Bring water or dashi to a gentle simmer. Add mushrooms and carrot; simmer 5 to 7 minutes until tender. Stir in tofu and warm gently for 2 minutes; do not boil vigorously. Place miso in a small bowl. Whisk in a ladle of hot broth until smooth, then stir back into the pot.
Recipe card
Miso Soup with Tofu and Vegetables
Equipment: Knife, cutting board, mixing bowl and heavy saucepan
Ingredients
Instructions
Cook vegetables
Bring water or dashi to a gentle simmer. Add mushrooms and carrot; simmer 5 to 7 minutes until tender.
Add tofu
Stir in tofu and warm gently for 2 minutes; do not boil vigorously.
Dissolve miso
Place miso in a small bowl. Whisk in a ladle of hot broth until smooth, then stir back into the pot.
Season
Taste and add soy sauce only if needed. Stir in sesame oil if using.
Serve
Ladle into bowls and top with spring onions and sesame seeds.
How to tell when it is ready
Cook until tender and hot throughout.
Tips
- Taste miso before adding salt.
- Dissolve miso in a ladle of broth first.
- Keep the soup at a gentle simmer.
- Add tofu near the end so it stays intact.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If it cooks unevenly, reduce the heat and stir gently.
Substitutions
- Use a suitable low-sodium broth if preferred.
- Use a similar neutral oil for cooking.
Variations
- Adjust herbs and seasoning to taste.
- Add a little chilli for extra warmth.
Serving suggestions
- Serve with steamed rice.
- Pair with a simple cucumber salad.
- Add cooked noodles.
- Offer seaweed salad.
Make ahead
Measure ingredients ahead and finish cooking shortly before serving.
Storage
Refrigerate in a covered container within 2 hours and use within 3 days.
Food safety
Contains soy and possible sesame. Refrigerate leftovers promptly; avoid prolonged boiling after adding miso.
Frequently asked questions
Can I make this ahead?
Prepare components in advance and refrigerate promptly.
How should I store miso soup with tofu and vegetables?
Refrigerate in a covered container within 2 hours and use within 3 days.
Serve promptly and refrigerate leftovers safely.
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