Miso-Infused Tofu & Mushroom Vegetable Soup
A rich, umami-packed broth featuring silken tofu, shiitake mushrooms, and a hint of miso, offering deep comfort without dairy or grains. This japanese-inspired whole30 (vegan) ready in about 33 minutes pairs firm, pressed and cubed tofu, chopped bok choy, medium, thinly sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 4 oz, stems removed and sliced shiitake mushrooms
- 8 oz, firm, pressed and cubed tofu
- 2 cups, chopped bok choy
- 1 medium, thinly sliced carrots
- 2, minced garlic cloves
- 2 tbsp miso paste
- 4 cups vegetable stock
- 1, juiced lime
- 1 tsp sesame oil
- 2, thinly sliced green onions
- 1/4 tsp sea salt
Instructions
- Step 1: Heat 1 tsp sesame oil in a pot over medium heat. Add 4 oz sliced shiitake mushrooms and 2 minced garlic cloves, cooking for 4 minutes until mushrooms release liquid and soften.
- Step 2: Stir in 1 medium thinly sliced carrot and cook for 3 minutes until slightly tender. Add 4 cups vegetable stock and bring to a gentle simmer.
- Step 3: Add 8 oz cubed pressed tofu and 2 cups chopped bok choy. Simmer uncovered for 8 minutes until vegetables are tender but still vibrant.
- Step 4: Remove from heat and whisk in 2 tbsp miso paste until fully dissolved, then stir in 1 lime's juice and 1/4 tsp sea salt. Garnish with 2 thinly sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Tofu & Mushroom Vegetable Soup take to make?
Total time is about 33 minutes (15 min prep + 18 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 & Mushroom 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 firm, pressed and cubed tofu from drying out.
Can I substitute ingredients in Miso-Infused Tofu & Mushroom 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 & Mushroom Vegetable Soup 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-Infused Tofu & Mushroom Vegetable Soup 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
