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–+ servings
Ginger Miso Brothy Soup A steaming pot of savory mushroom miso soup, filled with tender shiitake mushrooms, thinly sliced green onions, and delicate strands of vegetables, floating in a golden, umami-rich broth. The warm, comforting colors and fresh ingredients make this a perfect bowl for cozy nights, highlighting the earthy aroma and natural textures of wholesome, homemade soup.

Ginger Miso Brothy Soup

Warm, comforting, and gut-friendly, this soup combines smooth miso broth, fluffy rice, and crispy sesame tofu for a satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup, Vegan Dinner
Cuisine: American, Asian-Inspired
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb block super firm tofu pressed, for shredding
  • 1 ½ tablespoon tamari or soy sauce, gluten-free if desired
  • 1 tablespoon rice vinegar light acidity for tofu
  • 1 tablespoon cornstarch for crispiness
  • 1 tablespoon sesame seeds toasted for flavor
  • 1 ½ tablespoon avocado oil or neutral oil for baking
  • 2 teaspoon avocado oil for sautéing vegetables
  • ½ medium yellow onion finely diced
  • 4 thin slices fresh ginger root peeled
  • 5 cloves garlic thinly sliced
  • 1 Fresno pepper thinly sliced, seeds optional
  • 3 scallions white and green parts separated, thinly sliced
  • 3 dried shiitake mushrooms reconstituted if desired
  • 4 ½ cups hot water divided, for broth
  • 2 –3 tablespoon yellow miso paste adjust to taste, added at end
  • 2 teaspoon sesame oil plus extra for serving
  • Juice and zest of ½ lemon fresh
  • Kosher salt to taste
  • Cooked rice for serving, any variety

Method
 

  1. Grate the pressed tofu over the largest holes of a box grater directly onto the tray. prep
  2. Add tamari, rice vinegar, cornstarch, and sesame seeds to the shredded tofu. Drizzle with avocado oil and toss to coat evenly. mix
  3. Spread the tofu shreds into a single layer and bake for 15 minutes. Toss with tongs, then bake an additional 5–8 minutes until crispy. bake
  4. Add onion with a pinch of salt and sauté for 5 minutes until softened and golden. prep
  5. Add ginger, garlic, Fresno pepper, and the white parts of scallions. Continue to sauté 2 minutes until fragrant. prep
  6. Stir in dried shiitake mushrooms and 3 ½ cups hot water. Bring to a boil, then reduce to simmer for 15 minutes. mix
  7. While the broth simmers, whisk miso paste with remaining 1 cup water and 2 teaspoon sesame oil until smooth in a glass measuring cup. mix
  8. Remove mushrooms from the pot, then pour in the miso mixture along with lemon zest and juice. Use an immersion blender to puree the broth until smooth. mix
  9. Serve by placing a scoop of cooked rice in a bowl. Ladle broth around rice and top with crispy sesame tofu. Drizzle with additional sesame oil if desired. finish

Nutrition

Serving: 350ServingCalories: 280kcalCarbohydrates: 18gProtein: 16gFat: 18gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 720mgPotassium: 410mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 12mgIron: 15mg

Notes

Prepare the broth in advance for meal prep, add miso at the end to preserve probiotics, and enjoy this cozy, satisfying vegan soup.

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