Creamy Miso Soup with Silken Tofu and Fresh Greens Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
