Creamy Miso Soup with Tofu and Greens Recipe

Introduction

Miso soup is a comforting and flavorful Japanese classic, perfect as a starter or light meal. This recipe combines earthy shiitake mushrooms, fresh greens, and silky tofu in a savory broth enriched with miso paste. It’s simple to prepare and deeply satisfying.

Ingredients

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 1 tablespoon olive or sesame oil
• 6 cups broth (veggie, dashi, or mushroom broth)
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce (more to taste, or use GF liquid amino acids)
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red, or yellow; white preferred)
• Salt and pepper to taste
• 2-3 cups chard, bok choy, or baby spinach (torn or cut into bite-sized pieces)
• 1 package extra-firm silken tofu (or crispy tofu, see notes)
• Garnishes: sliced scallions, furikake, toasted sesame seeds, toasted sesame oil
• Optional: reconstituted wakame seaweed (½ cup chopped) or ½ teaspoon bonito granules (not vegan)

Instructions

1. Step 1: Slice the leek in half lengthwise, then cut the white and light green parts into thin half-moons. Rinse well in a strainer.
2. Step 2: Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms (discard stems). Sauté for 6–8 minutes until softened and fragrant.
3. Step 3: Add the broth. If not using dashi broth, add kombu to the pot (remove later). Add wakame if using. Bring to a simmer and cook for 7–10 minutes. Season with soy sauce and mirin.
4. Step 4: While the soup simmers, carefully open the silken tofu package and drain. Cut the tofu into ½-inch cubes. Divide tofu among 4 bowls and sprinkle with scallions, sesame seeds, and a drizzle of sesame oil.
5. Step 5: Scoop out ½ cup warm broth and whisk with miso paste in a small bowl until smooth. Set aside.
6. Step 6: Add greens to the simmering soup and stir for about 1 minute until just wilted. Turn off the heat.
7. Step 7: Pour in the miso mixture. Avoid boiling the soup after adding miso to preserve beneficial bacteria.
8. Step 8: Taste and season with salt and pepper as needed. Adjust by adding water if broth is too salty.
9. Step 9: Ladle hot miso soup over the tofu bowls and serve immediately.

Tips & Variations

• For extra umami, add reconstituted wakame seaweed or a pinch of bonito granules.
• Use gluten-free tamari or liquid amino acids instead of soy sauce to keep it gluten-free.
• Make crispy tofu by pan-frying firm tofu before adding it as a garnish.
• Adjust miso amount according to taste; start with less and add more if desired.
• Remove kombu before serving to avoid a slimy texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep tofu separate if possible to maintain texture. Reheat gently on the stove without boiling to preserve the probiotics in the miso. Add fresh garnishes after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Yes, regular firm tofu can be used but will give a different texture. Silken tofu provides a smooth and delicate mouthfeel that is traditional for miso soup.

Is dashi broth necessary for authentic flavor?

Dashi adds umami and depth to miso soup, but vegetable or mushroom broth can be used as a vegan alternative with good results. Adding kombu or dried shiitake mushrooms helps mimic the dashi flavor.

Creamy Miso Soup with Tofu and Greens Recipe

Print Recipe

★★★★★

4.4 from 76 reviews

This comforting and flavorful Miso Soup recipe features a savory broth infused with sautéed leeks and shiitake mushrooms, enriched with miso paste and enhanced by nutritious greens and tender tofu. Perfect for a light meal or appetizer, this traditional Japanese soup is easy to prepare and customizable with optional seaweed and garnishes for extra depth and texture.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 2–3 cups chard, bok choy, or baby spinach, torn or cut into bite-sized pieces
• Optional: 1/2 cup reconstituted wakame seaweed, chopped

Broth and Seasonings

• 6 cups broth (vegetable, dashi, or mushroom broth)
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce, more to taste or use gluten-free liquid amino acids
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red, or yellow; preferably white)
• Salt and pepper to taste

Other Ingredients

• 1 tablespoon olive or sesame oil
• 1 package extra-firm silken tofu (or crispy tofu as an alternative)

Garnishes

• Sliced scallions
• Furikake (optional)
• Toasted sesame seeds
• Toasted sesame oil
• Optional: 1/2 teaspoon bonito granules (not vegan)

Instructions

1. Prepare the leek: Slice the leek in half lengthwise, then thinly slice the white and light green parts into half-moons. Place the sliced leek in a strainer and rinse thoroughly to remove any grit or dirt.
2. Sauté vegetables: Heat olive or sesame oil in a large pot over medium heat. Add the rinsed leeks and sliced shiitake mushrooms (discarding the stems). Sauté for 6-8 minutes until softened and fragrant.
3. Add broth and simmer: Pour in the chosen broth. If not using dashi broth, add a sheet of kombu to the broth, which will be removed later. Add wakame seaweed if using. Bring the mixture to a gentle simmer and cook for 7-10 minutes. Season with soy sauce and mirin.
4. Prepare the tofu: While the soup simmers, carefully open the silken tofu package with scissors without crushing the tofu. Drain the liquid and place the tofu block on a cutting board. Slice into ½ inch thick slices, then cut into cubes. Divide the tofu cubes among four serving bowls and sprinkle with scallions, toasted sesame seeds, and a drizzle of toasted sesame oil.
5. Mix miso paste: Scoop out ½ cup of the warm broth and whisk it together with the miso paste in a small bowl until smooth. Set aside.
6. Add greens: Stir the chopped greens into the simmering soup and cook for about 1 minute until just wilted. Turn off the heat once greens are wilted.
7. Incorporate miso: Pour the miso mixture into the soup, stirring gently. Avoid boiling the soup after adding miso to preserve the beneficial probiotics.
8. Adjust seasoning: Taste the soup and add salt and pepper as needed to achieve a slightly salty balance that complements the tofu. If the broth is too salty, dilute with water.
9. Serve the soup: Ladle the hot miso soup over the tofu in the bowls. Serve immediately for the best flavor and texture.

Notes

• Shi­ta­ke mushroom stems are omitted as they can cause allergic reactions for some people.
• Kombu is optional and only used if dashi broth is not used; remove before serving.
• Use gluten-free liquid amino acids as a soy sauce substitute for a gluten-free version.
• Do not boil the soup after adding miso paste to preserve its beneficial probiotic properties.
• Extra-firm silken tofu can be used as-is or made crispy by pan-frying for added texture.
• Optional bonito granules add umami but are not vegan.
• Adding wakame seaweed provides extra umami and nutrients.

Keywords: miso soup, Japanese soup, shiitake mushroom soup, tofu soup, healthy soup, gluten-free soup, vegetarian miso soup