Creamy Miso Soup with Silken Tofu and Fresh Greens Recipe

Introduction

Miso soup is a comforting and flavorful Japanese staple, perfect for a quick meal or starter. This recipe combines fresh vegetables, savory broth, and nutritious miso paste for a warm, satisfying bowl that’s easy to prepare at home.

Ingredients

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 1 tablespoon olive or sesame oil
• 6 cups broth – veggie, dashi (see notes), or mushroom broth
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce, more to taste or use GF liquid amino acids
• 2 teaspoons mirin
• 3 tablespoons miso – white, red, or yellow (white preferred) or GF miso paste
• Salt and pepper to taste
• 2-3 cups chard, bok choy, or baby spinach – torn or cut into bite-sized pieces
• 1 package extra-firm silken tofu (or make crispy tofu – see notes)
• Garnishes: sliced scallions, furikake, toasted sesame seeds, toasted sesame oil
• Optional additions: reconstituted wakame seaweed (1/2 cup chopped) or 1/2 teaspoon bonito granules (not vegan)

Instructions

1. Step 1: Slice the leek in half lengthwise, then cut the white and light green parts into thin half-moons. Rinse well in a strainer to remove any grit.
2. Step 2: Heat oil in a large pot over medium heat. Add the leeks and sliced shiitake mushrooms, discarding the stems. Sauté for 6-8 minutes until softened and fragrant.
3. Step 3: Add the broth to the pot. If not using dashi broth, add a piece of kombu to the broth (remove it before serving). Add wakame if using. Bring to a simmer and cook for 7-10 minutes. Season with soy sauce and mirin.
4. Step 4: While the soup simmers, prepare the tofu. Carefully cut open the silken tofu package and drain. Place the tofu on a cutting board and slice into ½ inch slices, then cubes. Divide the tofu among 4 bowls and sprinkle with scallions, sesame seeds, and a drizzle of sesame oil.
5. Step 5: Scoop out ½ cup of warm broth and whisk it with the miso paste in a small bowl until smooth. Set this miso mixture aside.
6. Step 6: Add the greens to the simmering soup and stir for about 1 minute until just wilted. Turn off the heat.
7. Step 7: Pour the miso mixture into the soup, stirring gently. Avoid boiling after adding miso to preserve its beneficial bacteria.
8. Step 8: Taste the soup and add salt and pepper as needed. If the broth is too salty, dilute with water. Adjust seasoning to your preference.
9. Step 9: Ladle the hot miso soup over the tofu bowls and serve immediately. Garnish with additional toppings if desired.

Tips & Variations

• For extra flavor, use homemade dashi broth or add bonito granules if you’re not vegan.
• Silken tofu is traditional, but crispy pan-fried tofu adds a lovely texture contrast.
• Feel free to swap shiitake mushrooms with other varieties such as oyster or cremini.
• Adjust soy sauce and miso quantities to control saltiness to your taste.
• Adding wakame seaweed gives an authentic umami boost and extra nutrients.

Storage

Store any leftover miso soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove without boiling to preserve the probiotics in the miso. If the broth thickens upon standing, thin it with a splash of water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of silken tofu?

Yes, but silken tofu is preferred for its delicate texture in miso soup. Regular firm tofu can be used but will give a firmer bite. You can also pan-fry firm tofu for added texture.

What if I don’t have dashi broth?

You can substitute with vegetable or mushroom broth and add a sheet of kombu while simmering to provide a similar umami flavor. Remove the kombu before serving.

Creamy Miso Soup with Silken Tofu and Fresh Greens Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

A comforting and nutritious Miso Soup recipe featuring sautéed leeks and shiitake mushrooms, enriched with kombu and miso paste, and garnished with tofu, scallions, and toasted sesame seeds. This traditional Japanese soup is easy to prepare on the stovetop and can be customized with various greens and optional seaweed or bonito for added umami flavor.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large leek
• 4 ounces shiitake mushrooms, stems removed, sliced
• 2–3 cups chard, bok choy, or baby spinach, torn or cut into bite-sized pieces

Broth and Flavorings

• 6 cups broth (vegetable, dashi, or mushroom broth)
• 1 sheet kombu (optional, only if not using dashi broth)
• 1 tablespoon soy sauce (or gluten-free liquid amino acids, more to taste)
• 2 teaspoons mirin
• 3 tablespoons miso paste (white, red, or yellow; white preferred; gluten-free if needed)
• Salt and pepper to taste

Tofu

• 1 package extra-firm silken tofu (or crispy tofu as an option)

Oils and Garnishes

• 1 tablespoon olive or sesame oil
• Sliced scallions
• Furikake (optional garnish)
• Toasted sesame seeds
• Toasted sesame oil (for drizzling)

Optional Additions

• 1/2 cup reconstituted wakame seaweed, chopped
• 1/2 teaspoon bonito granules (not vegan)

Instructions

1. Prepare the Leek: Slice the leek in half lengthwise, then slice the white and light green parts into thin half-moons. Place in a strainer and rinse thoroughly to remove any grit or dirt.
2. Sauté Vegetables: Heat olive or sesame oil in a large pot over medium heat. Add the sliced leeks and shiitake mushrooms (discarding the stems). Sauté for 6-8 minutes until softened and fragrant.
3. Add Broth and Kombu: Pour in the 6 cups of broth. If not using dashi broth, add a sheet of kombu to deepen the flavor, which will be removed later. Add wakame seaweed if using. Bring the mixture to a simmer and cook for 7-10 minutes. Season with soy sauce and mirin.
4. Prepare the Tofu: While the soup simmers, carefully cut open the silken tofu package with scissors without crushing the tofu. Drain, place on a cutting board, and slice into ½ inch slices, then cubes. Distribute the tofu cubes evenly among 4 serving bowls. Sprinkle each with sliced scallions, toasted sesame seeds, and drizzle with toasted sesame oil.
5. Mix Miso Paste: Scoop out about ½ cup of warm broth from the pot and whisk it with the miso paste in a small bowl until smooth. Set aside to be added later.
6. Add Greens: Stir the chopped greens into the simmering soup and cook for about 1 minute until just wilted. Then turn off the heat to prevent overcooking.
7. Add Miso Mixture: Pour the miso and broth mixture into the pot, stirring gently. Do not allow the soup to boil after adding miso to preserve the beneficial bacteria.
8. Adjust Seasoning: Taste the soup and add salt and pepper accordingly. If the broth is too salty, dilute with some water. Aim for a slightly salty flavor to balance the blandness of tofu.
9. Serve: Ladle the hot miso soup over the tofu in the serving bowls. Serve immediately for best flavor and texture.

Notes

• Shiitake mushroom stems can cause allergic reactions in some people and are best discarded.
• Kombu is optional and should be used only if not using dashi broth, as it adds umami flavor.
• Do not boil miso after adding it to preserve probiotics and rich flavor.
• Gluten-free soy sauce or liquid amino acids are suitable for gluten intolerance.
• For a vegan version, omit bonito granules.
• Extra-firm silken tofu offers the best texture for this soup, and can be substituted with crispy tofu for variation.
• To make broth at home, mushroom or vegetable broth works well, or use instant dashi powder for authentic flavor.

Keywords: Miso Soup, Japanese Soup, Vegetarian Soup, Gluten-Free Soup, Healthy Soup, Tofu Soup, Shiitake Mushroom Soup