Easy Miso Soup with Veggies & Tofu

We love this Easy Miso Soup with Veggies & Tofu. It’s cozy, savory, and tastes like something you’d get at a restaurant with all the comforts of eating it in your own home. It’s also super easy to make and comes together very quickly, so it’s a perfect weeknight dinner option. We like to add mushrooms, onions, and bok choy, then make the soup base with some miso paste and vegetable broth. We love adding tofu at the end, but you can use any kind of protein. The result is a healthy, comforting, and savory soup that will be your new go-to 30-minute dinner option.

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 6 Servings

Calories: 208 kcal per serving

Ingredients

7 ounces - beech mushrooms
2 - baby bok choy
1 - shallot
5 - green onions
¼ tsp - white pepper
1 tbsp - reduced sodium soy sauce or tamari
¼ cup - yellow miso
8 cups - vegetable broth
14 ounces - firm tofu
1 tbsp - neutral oil
Cooked udon noodles or other variety
Spicy chili oil

Instructions

Heat oil in a Dutch oven or large pot over medium heat.
Add the mushrooms, shallot, green onions, and the bok choy. Season with white pepper and soy sauce or tamari. Sauté for about 7 minutes.
Add the broth and the firm tofu and cook on low for 15 to 20 minutes.
Remove the soup from the heat.
Add the miso to a small bowl and add a ladle-full of broth to the bowl. Whisk the miso into the broth to create a slurry, then add the slurry to the warm soup and mix it in.
Taste the soup for seasoning and serve with optional chili oil.
If you’re using silken or soft tofu instead of firm, add it at the end of the cook time instead of cooking it for 15 to 20 minutes with the soup.
If you’re adding cooked noodles, add them to the pot about a couple of minutes before the soup is done.

Nutrition