Miso-Infused Vegetable Soup with Silken Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting soup with miso-infused broth and tender vegetables, featuring hidden silken tofu that melts into the broth for creamy texture. This japanese-inspired soups ready in about 35 minutes pairs tablespoon sesame oil, medium, diced onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 1 tablespoon sesame oil
• 1 medium, diced onion
• 2, sliced carrots
• 2, sliced celery stalks
• 1 cup, diced zucchini
• 4 cups vegetable broth
• 2 tablespoons white miso paste
• 1 block (14 ounces), cut into 1/2-inch cubes silken tofu
• 1/4 cup, chopped scallions
• 1 teaspoon, minced ginger

Instructions

1. Step 1: Heat 1 tablespoon sesame oil in a large pot over medium heat. Add 1 diced onion and cook for 5 minutes until softened. Add 2 sliced carrots, 2 sliced celery stalks, and 1 cup diced zucchini, then cook for 5 minutes until vegetables begin to soften.
2. Step 2: Pour in 4 cups vegetable broth and bring to a gentle simmer. Add 1 teaspoon minced ginger and cook for 10 minutes until vegetables are tender.
3. Step 3: Remove pot from heat and stir in 2 tablespoons white miso paste until fully dissolved (do not boil). Gently fold in 1 block of cubed silken tofu and 1/4 cup chopped scallions. Let sit for 2 minutes to allow tofu to melt into broth without visible chunks.