Miso Tofu Spinach Soup (Printable Version)

Savory Japanese broth with tofu, spinach, and green onions for a light, flavorful meal.

# What You'll Need:

→ Broth

01 - 4 cups dashi stock, kombu-based for vegetarian
02 - 3 tablespoons white or yellow miso paste

→ Vegetables & Tofu

03 - 4 ounces firm tofu, cut into 1/2-inch cubes
04 - 2 cups fresh spinach leaves, washed and roughly chopped
05 - 2 green onions (scallions), thinly sliced

# Directions:

01 - In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.
02 - Place the miso paste in a small bowl. Ladle about 1/2 cup of hot dashi into the bowl and whisk until the miso dissolves completely, then return the mixture to the saucepan. Do not let the soup boil after adding miso.
03 - Add the tofu cubes to the pot and simmer gently for 2 to 3 minutes until heated through.
04 - Stir in the spinach and cook for 1 to 2 minutes until just wilted.
05 - Remove the soup from heat. Stir in the sliced green onions. Ladle into bowls and serve immediately.

# Expert Tips:

01 -
  • It comes together in 20 minutes but tastes like you've been simmering it all morning.
  • The tofu stays silky without falling apart, the spinach wilts just enough to stay vibrant, and that first spoonful feels like a warm hug.
02 -
  • Never boil the soup after you add the miso—the heat will kill the living enzymes and probiotics that make miso special, turning it flat and one-dimensional.
  • The real test is in the dashi quality: a good kombu-based broth makes this soup sing even with the simplest ingredients, so don't skip on finding a quality one.
03 -
  • Buy your miso from a source that keeps it refrigerated and tastes vibrant—the difference between old miso and fresh is everything.
  • If you're nervous about miso temperature, remember this: dissolve it in cool broth first, then warm gently rather than adding it directly to boiling liquid.
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