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Tofu Vegetable Miso Soup Recipe

A light, cozy vegan miso soup filled with tofu, tender vegetables, and comforting umami flavors perfect for quick meals or relaxing evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1½ cups tofu cubes firm
  • 1 cup carrots sliced
  • 1 cup spinach leaves
  • 1 cup mushrooms sliced
  • 1 tablespoon garlic minced
  • 3 tablespoons miso paste
  • 3 cups vegetable broth
  • 1 tablespoon soy sauce
  • ½ teaspoon pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon spring onions chopped

Method
 

  1. Heat sesame oil in a pot and sauté garlic for 30 seconds.
  2. Add carrots and mushrooms, cooking for 3 minutes.
  3. Pour in vegetable broth and bring to a gentle boil.
  4. Add tofu cubes and simmer 5 minutes.
  5. Turn heat to low and whisk in miso paste gently.
  6. Add spinach and soy sauce, cooking 1 minute.
  7. Finish with pepper and spring onions before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 145
  • Total Fat: 5g
  • Saturated Fat: 0.8g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 11g

Vitamins & Minerals (Per Serving)

  • Vitamin A: 28%
  • Vitamin C: 10%
  • Iron: 14%
  • Calcium: 12%
  • Magnesium: 11%

Additional Notes / Tips

  • Add chili oil for spicy comfort.
  • Use seaweed for extra umami richness.
  • Add corn or peas for sweetness.
  • Use silken tofu for a softer texture.