Miso-Ginger Broth with Tofu and Bok Choy
A light, savory soup packed with protein and fiber to keep you satisfied, featuring tender tofu and crisp bok choy in a fragrant miso broth. This japanese-inspired soups (high-protein, vegetarian) ready in about 25 minutes pairs water, white miso paste, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 119 calories and feeds 4, 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
- 16 oz water
- 2 tbsp white miso paste
- 1 tsp grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 14 oz pressed and cut into 1/2-inch cubes firm tofu
- 2 cups chopped (stems and leaves separated) bok choy
- 1/4 cup thinly sliced green onions
Instructions
- Step 1: In a medium pot, combine 16 oz water, 2 tbsp white miso paste, and 1 tsp grated fresh ginger; bring to a gentle simmer over medium-low heat (do not boil) while stirring for 3 minutes until the miso dissolves and ginger is fragrant.
- Step 2: Add 1/4 cup low-sodium soy sauce and 14 oz pressed and cubed firm tofu, then add 2 cups chopped bok choy stems; simmer for 5 minutes until stems are tender-crisp and the broth is aromatic.
- Step 3: Add 2 cups chopped bok choy leaves and 1/4 cup thinly sliced green onions, then cook for 2 minutes until leaves wilt and soup is heated through, stirring gently to avoid breaking tofu.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ginger Broth with 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 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 water from drying out.
Can I substitute ingredients in Miso-Ginger Broth with 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 Tofu and Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu and Bok Choy high-protein?
Yes — this recipe is tagged high-protein, 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
