Miso-Infused Tofu and Vegetable Soup
Warming soup with silken tofu, shiitake mushrooms, and miso broth, simmered to perfection. This japanese-inspired soups (gluten free) ready in about 30 minutes pairs sliced shiitake mushrooms, miso paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 4 oz, sliced shiitake mushrooms
- 1 block (14 oz), pressed and cubed firm tofu
- 3 tbsp miso paste
- 4 cups vegetable broth
- 2 cups, chopped bok choy
- 1 tbsp, minced ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Step 1: In a pot over medium heat, combine 4 cups vegetable broth, 1 tbsp minced ginger, and 4 oz sliced shiitake mushrooms. Bring to a gentle simmer and cook for 5 minutes until mushrooms soften.
- Step 2: Add 14 oz cubed firm tofu and 2 cups chopped bok choy to the broth. Simmer for 7 minutes until bok choy is tender but still vibrant green.
- Step 3: Remove pot from heat. Whisk 3 tbsp miso paste with 1/4 cup hot broth until smooth, then stir back into the pot. Add 1 tbsp soy sauce and 1 tsp sesame oil, stirring gently to dissolve. Serve hot with extra bok choy on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Tofu and Vegetable Soup take to make?
Total time is about 30 minutes (15 min prep + 15 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-Infused Tofu and Vegetable Soup?
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 sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Miso-Infused Tofu and Vegetable Soup?
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-Infused Tofu and Vegetable Soup 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-Infused Tofu and Vegetable Soup gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple yet profound. The tofu absorbed the miso beautifully. My non-Japanese friends were impressed by how complex it tasted.
- ★★★★★
The balance of miso and vegetables was divine. Served it with steamed rice and it was a complete, healthy meal that even my picky kids loved.
- ★★★★★
Authentic and comforting. I added extra spinach and it was perfect for a chilly evening. Will make this weekly now.
