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Miso Tofu Noodle Soup: 3 Amazing Comfort Secrets

Miso Tofu Noodle Soup
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Enjoy this warm and nourishing Miso Tofu Noodle Soup, perfect for a comforting meal. It brings together simple ingredients for a deeply satisfying bowl.

Ingredients

Scale
  • 4 cups Vegetable Broth
  • 1/4 cup Miso Paste (white or yellow)
  • 1 block (14 oz) Firm Tofu, pressed and cubed
  • 4 oz Dried Noodles (udon or ramen style)
  • 2 tablespoons Soy Sauce (or Tamari for gluten-free)
  • 1 tablespoon Sesame Oil
  • 1 cup Mixed Mushrooms (sliced)
  • 2 cups Baby Spinach
  • 1 teaspoon Grated Fresh Ginger
  • 2 Scallions, thinly sliced for garnish

Instructions

  1. Heat the vegetable broth in a medium saucepan over medium heat. Do not let it boil rapidly.
  2. In a small bowl, whisk the miso paste with about 1/2 cup of the warm broth until smooth. This prevents clumping.
  3. Add the miso mixture, soy sauce, sesame oil, and grated ginger to the saucepan. Stir well to combine.
  4. Add the cubed tofu and sliced mushrooms to the soup. Simmer gently for 5 minutes to heat through.
  5. While the soup simmers, cook the noodles according to package directions. Drain well.
  6. Stir the baby spinach into the soup during the last minute of cooking until it just wilts.
  7. Divide the cooked noodles among serving bowls.
  8. Ladle the hot soup, tofu, and mushrooms over the noodles.
  9. Garnish generously with sliced scallions before serving immediately.

Notes

  • For a richer flavor, use a darker miso paste, but start with a smaller amount as it is saltier.
  • Pressing the tofu removes excess water, allowing it to absorb the broth better.
  • Feel free to add other quick-cooking vegetables like shredded carrots or bok choy.

Nutrition

Find it online: https://savorsensations.com/miso-tofu-noodle-soup-recipe/