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Miso Soup with Tofu, Spinach, and Carrots

Ingredients

Ingredient Checklist

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat

2 cups water

2 carrots, cut into matchsticks (about 1 cup)

1/3 pound spinach, stems removed, cut into 1-inch strips

6 ounces extra-firm tofu, cut into 3/4-inch cubes

2 tablespoons white miso

1 scallion, sliced crosswise into 1-inch strips

      Cook's Notes

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should only be added at the end of cooking. Whisk it with a bit of liquid first so that it is quickly and evenly distributed. We used white miso in this soup, as it is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.

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Miso Soup with Tofu, Spinach, and Carrots

Miso Soup with Tofu, Spinach, and Carrots

Miso Soup with Tofu, Spinach, and Carrots

Miso Soup with Tofu, Spinach, and Carrots

Ingredients

Ingredients

  • 3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
  • 2 cups water
  • 2 carrots, cut into matchsticks (about 1 cup)
  • 1/3 pound spinach, stems removed, cut into 1-inch strips
  • 6 ounces extra-firm tofu, cut into 3/4-inch cubes
  • 2 tablespoons white miso
  • 1 scallion, sliced crosswise into 1-inch strips

Directions

In a medium saucepan, bring stock and the water to a boil over high heat. Reduce heat to medium-low, and add carrots. Cook until carrots are crisp-tender, about 2 minutes.

Add spinach and tofu, and stir to combine. Continue cooking just until spinach is wilted and tofu is heated through, about 1 minute more.

Meanwhile, place miso in a small bowl, and stir in 1/4 cup cooking liquid until miso is dissolved. Add mixture to saucepan, stirring to combine. Do not let soup boil once miso has been added.

Remove from heat. Ladle soup into four serving bowls. Sprinkle each with scallions. Serve immediately.

      Cook's Notes

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should only be added at the end of cooking. Whisk it with a bit of liquid first so that it is quickly and evenly distributed. We used white miso in this soup, as it is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.

Cook’s Notes

Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should only be added at the end of cooking. Whisk it with a bit of liquid first so that it is quickly and evenly distributed. We used white miso in this soup, as it is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Miso Soup with Tofu, Spinach, and Carrots

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Miso Soup with Tofu, Spinach, and Carrots

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest