Miso Tofu Spinach Green Onions

Miso soup is more than just a dish—it's a warm embrace in a bowl, a gentle reminder of Japanese culinary wisdom that transforms simple ingredients into something profoundly comforting. This classic soup combines the umami-rich depth of miso paste with the silky texture of tofu, the earthy freshness of spinach, and the bright aromatic notes of green onions. Each spoonful delivers nourishment and balance, making it the perfect starter to a meal or a light, wholesome lunch on its own.

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The beauty of miso soup lies in its simplicity and the careful balance of flavors. The dashi stock provides a subtle savory foundation, while the miso paste—whether you choose white for a milder taste or yellow for a slightly bolder flavor—adds layers of complexity. The tofu absorbs the broth beautifully, the spinach wilts to tender perfection, and the green onions add a fresh, crisp finish that brightens every bite.

Ingredients

• Broth: 4 cups (1 liter) dashi stock (use kombu-based for vegetarian), 3 tablespoons white or yellow miso paste
• Vegetables & Tofu: 120 g (4 oz) firm tofu cut into 1/2-inch cubes, 2 cups (60 g) fresh spinach leaves washed and roughly chopped, 2 green onions (scallions) thinly sliced

Instructions

Step 1: Heat the Dashi

In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat.

Step 2: Dissolve the Miso

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.

Step 3: Add the Tofu

Add the tofu cubes to the pot and simmer gently for 2–3 minutes until heated through.

Step 4: Wilt the Spinach

Stir in the spinach and cook for 1–2 minutes until just wilted.

Step 5: Finish with Green Onions

Remove the soup from heat. Stir in the sliced green onions.

Step 6: Serve

Ladle into bowls and serve immediately.

Zusatztipps für die Zubereitung

The key to perfect miso soup is never letting it boil once the miso has been added—high heat can destroy the beneficial probiotics and alter the delicate flavor. Always dissolve the miso paste in a small amount of hot broth before adding it to the pot to ensure it incorporates smoothly without lumps. Use a whisk or the back of a spoon to break down the paste completely. If you're preparing this soup ahead of time, add the spinach and green onions just before serving to maintain their fresh color and texture.

Varianten und Anpassungen

This miso soup is wonderfully versatile and welcomes creative additions. For a vegan version, ensure your dashi is made with kombu (kelp) and omit any fish-based ingredients. Try adding sliced shiitake or enoki mushrooms for extra umami depth, or stir in rehydrated wakame seaweed for authentic ocean flavor and additional minerals. A dash of sesame oil drizzled before serving adds a nutty richness, while a pinch of shichimi togarashi (Japanese seven-spice) brings gentle heat. Adjust the miso quantity to taste—use more for a saltier, more robust broth or less for a milder, more delicate flavor.

Serviervorschläge

Miso soup is traditionally served as part of a Japanese breakfast or as a starter to a larger meal. Pair it with steamed rice, grilled fish, or vegetable tempura for a complete dining experience. It also makes an excellent light lunch alongside onigiri (rice balls) or a fresh cucumber salad. Serve the soup in traditional Japanese bowls if available, and encourage guests to drink directly from the bowl after using chopsticks or a spoon for the solid ingredients. The soup is best enjoyed immediately while still warm, allowing the aromatic steam to carry the delicate flavors of miso and green onions.

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This simple bowl of miso soup embodies the Japanese philosophy of finding beauty and satisfaction in minimalism. With just a handful of ingredients and minimal cooking time, you create a dish that nourishes, comforts, and delights. Whether you're seeking a light beginning to a meal, a warming afternoon pick-me-up, or a gentle way to introduce Japanese flavors into your cooking repertoire, this miso soup delivers on every level. Enjoy the meditative process of preparation and the quiet satisfaction of each warming, umami-rich spoonful.

Recipe FAQs

→ What type of miso paste works best?

White or yellow miso paste offers a mild, slightly sweet flavor ideal for balancing the broth.

→ Can I make the broth vegan?

Use kombu-based dashi without fish ingredients to ensure a fully vegan and flavorful broth.

→ How do I avoid bitterness when adding miso?

Dissolve miso in hot but not boiling dashi and never boil the soup after adding miso to preserve its delicate taste.

→ What variations can enhance the broth?

Adding mushrooms, wakame seaweed, or a dash of sesame oil can deepen the flavor and introduce interesting textures.

→ How to store leftovers?

Keep refrigerated in an airtight container for up to 2 days; reheat gently without boiling to maintain flavor.