Miso with Tofu and Spinach (Print Version)

Savory miso broth combined with tender tofu, fresh spinach, and aromatic green onions.

# Components:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian option
02 - 3 tablespoons white or yellow miso paste

→ Vegetables and 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, 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 allow the soup to 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 comes together in less time than it takes to heat water, yet tastes like you spent hours on it.
  • The silky tofu absorbs the savory broth while the spinach adds a quiet earthiness that keeps things balanced.
02 -
  • I learned the hard way that boiling miso soup after adding the paste turns the broth bitter and muddy, so that trick of whisking it in a separate bowl with hot liquid became my non-negotiable rule.
  • Once I started tasting the broth before adding the miso, I realized I could adjust the saltiness to my preference instead of assuming three tablespoons was always perfect.
03 -
  • Keep a small whisk or even a fork at hand when dissolving the miso, because lumps in your broth are the enemy and whisking takes all of thirty seconds to prevent them.
  • Taste your dashi before you even add the miso, because a good broth tastes clean and slightly sweet, and if it tastes off, the whole soup will follow.
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