Easy Miso Soup with Veggies & Tofu
We love this Easy Miso Soup with Veggies & Tofu. It’s cozy, savory, and tastes like something you’d get at a restaurant with all the comforts of eating it in your own home.
Ingredients
- 7 oz beech mushrooms also called shimeji
- 2 baby bok choy chopped
- 1 shallot minced
- 5 green onions diced
- ¼ tsp white pepper
- 1 tbsp reduced sodium soy sauce or tamari use tamari for gluten-free, if needed
- ¼ cup yellow miso use gluten-free, if needed
- 8 cups vegetable broth use gluten-free, if needed
- 14 oz firm tofu cut into 1 inch cubes, no need to press the tofu (silken or soft tofu will also work here)
- 1 tbsp neutral oil
Optional
- Cooked udon noodles or other variety use rice noodles for gluten-free, if needed
- Spicy chili oil for topping
Instructions
- Heat oil in a Dutch oven or large pot over medium heat.1 tbsp neutral oil
- Add the mushrooms, shallot, green onions, and the bok choy. Season with white pepper and soy sauce or tamari. Sauté for about 7 minutes.7 oz beech mushrooms, 2 baby bok choy, 1 shallot, 5 green onions, ¼ tsp white pepper, 1 tbsp reduced sodium soy sauce or tamari
- Add the broth and the firm tofu and cook on low for 15 to 20 minutes.8 cups vegetable broth, 14 oz firm tofu
- Remove the soup from the heat.Cooked udon noodles or other variety
- Add the miso to a small bowl and add a ladle-full of broth to the bowl. Whisk the miso into the broth to create a slurry, then add the slurry to the warm soup and mix it in.¼ cup yellow miso
- Taste the soup for seasoning and serve with optional chili oil.Spicy chili oil
Notes
- If you're using silken or soft tofu instead of firm, add it at the end of the cook time instead of cooking it for 15 to 20 minutes with the soup.
- If you’re adding cooked noodles, add them to the pot about a couple of minutes before the soup is done.