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 light 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
- Make a well in the center of the pot and add the miso to it. Mix with the vegetables and cook for about 1 minute.¼ cup light yellow miso
- Add the broth and the firm tofu and cook on low for 15 to 20 minutes. Note: if you're using silken or soft tofu instead of firm, add it at the end of the cook time instead.8 cups vegetable broth, 14 oz firm tofu
- If you’re adding cooked noodles, add them to the pot about a couple of minutes before the soup is done.Cooked udon noodles or other variety
- Taste for seasoning and serve with optional chili oil.Spicy chili oil