Miso-Ginger Broth with Silken Tofu and Bok Choy

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A soothing, umami-rich soup where miso and ginger infuse the broth, soaking into tender tofu and bok choy for a deeply satisfying meal. This Japanese-inspired soup recipe (vegan), ready in about 25 minutes, pairs low-sodium white miso paste, fresh ginger, low-sodium vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 3 tbsp low-sodium white miso paste
• 1 tbsp fresh ginger
• 4 cups low-sodium vegetable broth
• 8 oz silken tofu
• 2 cups bok choy
• 1 tsp sesame oil
• 2 tbsp green onions

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Finely mince 1 tbsp fresh ginger and whisk it into 4 cups low-sodium vegetable broth in a medium pot. Bring to a gentle simmer over medium heat, then reduce heat to low and let it simmer for 5 minutes to infuse the ginger flavor without boiling.
2. Step 2: Cut 8 oz silken tofu into 1/2-inch cubes and add to the simmering broth. Add 2 cups chopped bok choy, stirring gently to submerge the vegetables, and cook for 3 minutes until the bok choy is bright green and slightly tender but still crisp.
3. Step 3: Remove the pot from heat and whisk 3 tbsp low-sodium white miso paste into the broth until fully dissolved, then stir in 1 tsp sesame oil. Garnish with 2 tbsp sliced green onions and serve immediately while piping hot.