Creamy Miso Soup with Tofu and Greens Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate miso: Pour the miso mixture into the soup, stirring gently. Avoid boiling the soup after adding miso to preserve the beneficial probiotics.
- 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.
- 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
