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–+ servings
Ginger Miso Brothy Soup

Ginger Miso Brothy Soup: A Warm, Gut-Friendly Delight

Enjoy this nourishing Ginger Miso Brothy Soup that offers gut-friendly benefits and a rich, flavorful experience in every bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 2 inches Ginger Grated
  • 1 medium Pepper (Fresno or Bell) Diced
  • 1 cup Dried Mushrooms (Shiitake) Optional
  • 3 tbsp Miso Paste (Yellow or White)
  • 6 cups Water For the broth
For the Tofu
  • 12 oz Tofu Super firm or pressed extra firm
  • 2 tbsp Tamari For gluten-free option
  • 3 tbsp Cornstarch For crispiness
  • 1 tbsp Sesame Oil Optional for flavor
  • 2 tbsp Sesame Seeds For topping
For Serving
  • 2 cups Rice Cooked
  • 3 stalks Spring Onions Chopped for garnish

Equipment

  • Large Pot
  • baking tray
  • Parchment Paper
  • immersion blender

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
  2. Grate tofu and mix with tamari, cornstarch, and sesame seeds. Spread on the tray.
  3. Bake the tofu for 15 minutes, then toss and bake for an additional 5–8 minutes until crispy.
  4. Heat oil in a large pot, add onions with salt, and sauté for 5 minutes until translucent.
  5. Add garlic, ginger, peppers, and spring onions. Cook for another 2 minutes.
  6. Pour in dried mushrooms and enough water to fill the pot. Bring to boil, then simmer for 15 minutes.
  7. Dissolve miso in warm water and stir into the broth along with lemon zest and juice. Simmer for 2 minutes.
  8. Blend the broth until smooth, then stir in chopped spring onions.
  9. Serve by adding rice to bowls and ladling broth over the top, topped with crispy tofu.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 900mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftover soup in an airtight container for up to 5 days, keeping tofu separate for crunch.

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