Miso Tofu Spinach Soup (Print)

A light, savory Japanese broth with tofu cubes, fresh spinach, and sliced green onions.

# Components:

→ 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 (scallions), 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 let the soup 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 -
  • It's ready faster than you can brew tea, perfect for weeknights when your energy is low.
  • The tofu stays silky and the spinach wilts just enough to feel luxurious without turning to mush.
  • Miso does something magical to both your body and mood, warming you from the inside out.
02 -
  • Never boil miso after you add it, the heat destroys the living cultures that make it so good for digestion and flavor. Learn this once and you'll never make cloudy miso soup again.
  • The order of ingredients matters because spinach takes only seconds to wilt, tofu needs time to warm, and green onions must stay crisp. Rushing through steps turns this soup into something forgettable.
03 -
  • Buy good quality miso and dashi if you can, your palate will notice the difference and the soup will taste like someone put thought into it.
  • Toast your dashi kombu lightly before simmering if you want a deeper, more complex broth that feels less watery and more intentional.
Back