Miso-Glazed Vegetable Soup with Tofu

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A savory, umami-rich soup featuring seasonal vegetables and silken tofu, simmered in a nourishing broth. This Japanese-inspired recipe (gluten-free), ready in about 40 minutes, turns kale, carrots, fennel into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 2 cups, chopped kale
• 2 medium, sliced thin carrots
• 1 bulb, sliced thin fennel
• 4 cups vegetable broth
• 8 ounces, crumbled silken tofu
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil

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

Instructions

1. Step 1: In a large pot, combine 4 cups vegetable broth, 2 cups chopped kale, 2 medium sliced carrots, and 1 bulb sliced fennel. Bring to a gentle simmer over medium heat and cook for 15 minutes until vegetables are tender.
2. Step 2: Stir in 2 tbsp white miso paste and 1 tbsp rice vinegar, stirring constantly to dissolve the paste without boiling.
3. Step 3: Add 8 ounces crumbled silken tofu and simmer for 3 minutes on low heat until tofu is heated through and flavors meld.
4. Step 4: Remove from heat, stir in 1 tsp sesame oil, and let rest for 5 minutes before serving to allow flavors to develop.