Miso-Ginger Broth with Silken Tofu and Bok Choy
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 soups (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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ginger Broth with Silken Tofu and Bok Choy take to make?
Total time is about 25 minutes (15 min prep + 10 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 Miso-Ginger Broth with Silken Tofu and Bok Choy?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Ginger Broth with Silken Tofu and Bok Choy?
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 Miso-Ginger Broth with Silken Tofu and Bok Choy 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 Miso-Ginger Broth with Silken Tofu and Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
