Halftime Miso Soup with Tofu and Veggies
A light, balanced bowl of miso soup featuring silken tofu and seasonal vegetables for a refreshing halftime pause. This japanese-inspired soups (vegetarian) ready in about 25 minutes pairs low-sodium vegetable broth, white miso paste, silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups low-sodium vegetable broth
- 2 tbsp white miso paste
- 14 oz silken tofu
- 1 cup carrots
- 1 cup zucchini
- 1 cup mushrooms
- 2 green onions
- 1 tbsp rice vinegar
- 1/4 cup fresh cilantro
Instructions
- Step 1: Bring 4 cups low-sodium vegetable broth to a gentle simmer in a medium saucepan over medium heat, then remove from heat.
- Step 2: Stir 2 tbsp white miso paste into the simmering broth until fully dissolved, avoiding boiling to preserve probiotics.
- Step 3: Add 14 oz silken tofu (diced), 1 cup carrots (thinly sliced), 1 cup zucchini (thinly sliced), and 1 cup mushrooms (thinly sliced), simmering for 5 minutes until vegetables are tender.
- Step 4: Stir in 1 tbsp rice vinegar and 2 green onions (sliced), then garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Halftime Miso Soup with Tofu and Veggies take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Halftime Miso Soup with Tofu and Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep low-sodium vegetable broth from drying out.
Can I substitute ingredients in Halftime Miso Soup with Tofu and Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Halftime Miso Soup with Tofu and Veggies for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Halftime Miso Soup with Tofu and Veggies vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
