Tofu Soup Recipe

Prep broth base

In a large pot, combine 6 cups vegetable broth and 1 cup water and bring to a gentle simmer over medium heat.

Whisk together 2 tsp miso paste with 1–2 tablespoons of warm broth in a small bowl until smooth; set aside.

Add 2 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tbs grated ginger, 2 minced garlic cloves, 1 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Stir and simmer gently for 3–4 minutes to allow flavors to marry.

Reduce heat to low. Remove about 1/2 cup of hot broth, whisk in the miso mixture again, then pour the dissolved miso back into the pot. Keep broth at a low simmer; do not boil after adding miso to preserve its probiotics and brightness.

Prepare the tofu: drain the 14 oz block of firm tofu, wrap in a clean towel or paper towels, and press gently for 5–10 minutes to remove excess water. Pat dry and cut into 3/4–1 inch cubes.

Add the sliced shiitake mushrooms and 1/2 cup cooked shelled edamame to the simmering broth. Simmer for 3–4 minutes until mushrooms are tender.

Carefully add the tofu cubes to the pot and simmer gently for 2–3 minutes to heat through and allow tofu to absorb flavor. Do not stir vigorously to avoid breaking the tofu.

Prepare vegetables: thinly slice 3 scallions (separate white and green parts), julienne 1 large carrot, and rinse and drain 3 cups baby spinach.

Add the white parts of the scallions and julienned carrot to the broth during the last 2–3 minutes of simmering so they soften but remain slightly crisp.

Stir in the baby spinach and the green parts of the scallions just before turning off the heat; cook for 30–60 seconds until spinach wilts.

Taste the soup and adjust seasoning: add additional soy sauce or salt for saltiness, a squeeze of lime for brightness, or more red pepper flakes or chili oil for heat.

Ladle the soup into bowls. Garnish each bowl with 2 tbsp chopped cilantro or parsley, a sprinkle of 1 tsp toasted sesame seeds, and a lime wedge. Drizzle 1 tsp chili oil if using.