Miso-Ginger Soup with Tofu and Bok Choy

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming, umami-rich broth featuring silken tofu, fresh ginger, and tender bok choy. This Japanese-inspired soup recipe (vegan), ready in about 25 minutes, pairs vegetable broth, miso paste, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

4 cups vegetable broth
2 tbsp miso paste
1 tbsp ginger
1/4 cup mirin
1 block (14 oz) firm tofu
4 cups bok choy
1 tbsp sesame oil
2 green onions
1/4 cup cilantro

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Instructions

Step 1: Bring 4 cups vegetable broth to a gentle simmer in a medium saucepan over medium heat (do not boil vigorously). Whisk 2 tbsp miso paste into 1/4 cup hot broth in a small bowl until smooth, then stir back into the saucepan.
Step 2: Add 1 tbsp minced ginger and 1/4 cup mirin to the soup, stirring to combine. Simmer for 5 minutes to meld flavors.
Step 3: Cut 14 oz firm tofu into 1/2-inch cubes and add to soup with 4 cups trimmed and chopped bok choy. Simmer for 5-7 minutes until bok choy is wilted. Stir in 1 tbsp sesame oil, then garnish with sliced green onions and 1/4 cup chopped cilantro.