A light and comforting soup made with tofu, mushrooms, leafy greens and a modest amount of miso for savoury flavour. This simple bowl is easy to prepare and works well as a warm breakfast, light lunch or gentle everyday meal.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Miso soup can be a simple base for adding tofu and vegetables. This version uses a modest amount of miso and plenty of water, mushrooms and greens to keep the broth light while still delivering savoury flavour. Tofu adds plant-based protein and a soft texture, making the soup suitable for a quick breakfast or light meal.
Miso can be high in sodium, so use a smaller amount and build flavour with ginger, mushrooms, spring onion and vegetables. Add the miso after turning the heat down rather than boiling it for a long time.
Slice the mushrooms and carrot, chop the leafy greens and cut the tofu into bite-sized cubes.
Add the water, ginger and optional garlic to a pot. Bring to a gentle simmer over medium heat.
Add the mushrooms and carrot and simmer for about 5 minutes, or until they begin to soften.
Gently add the tofu and leafy greens. Cook for another 2 to 3 minutes until heated through.
Reduce the heat to low. Mix the miso with a small ladle of hot broth until smooth, then stir it back into the soup. Add sesame oil and pepper, finish with spring onion and serve warm.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Miso and other fermented seasonings can contribute significant sodium. If you are managing high blood pressure, kidney disease or another condition that requires sodium restriction, choose portions and ingredients according to professional dietary advice.
