Vegetable Tofu Soup (for 2) Recipe

Prepare base

In a medium saucepan (about 2–2.5 qt), combine 4 cups vegetable broth and 1 cup water. Add 1 tablespoon thinly sliced fresh ginger and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat.

Once simmering, stir in 1 tablespoon soy sauce, 1 teaspoon miso paste (if using) and 1 teaspoon sesame oil. Whisk or stir until miso dissolves. Taste and add 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to your preference.

Add the firmer vegetables first: add the sliced carrot and the trimmed, halved snap peas (or green beans) to the simmering broth. Simmer uncovered for 3–4 minutes until they begin to soften but remain slightly crisp.

Add sliced mushrooms and corn kernels; simmer for 2 more minutes until mushrooms are tender and corn is heated through.

Add the baby spinach (or bok choy leaves) and the white parts of the sliced green onions. Stir gently and simmer 1 minute until greens are wilted.

While vegetables cook, pat the tofu dry with paper towels to remove excess moisture. Cut into 1/2" cubes (if not already).

Gently slide the tofu cubes into the simmering soup during the last 2 minutes of cooking so they warm through but do not break apart. Stir carefully once or twice to distribute.

Turn off the heat. If you did not add miso earlier and prefer miso flavor, dissolve 1 teaspoon white miso in a small ladle of hot broth and whisk back into the pot now (do not boil after adding miso).

Ladle the soup into two bowls. Garnish each with the green parts of the sliced green onion, chopped cilantro or parsley (if using), a squeeze of lime or lemon wedge, a sprinkle of toasted sesame seeds, and chili flakes or a few drops of chili oil to taste.

Serve immediately while hot.