Miso-Infused Vegetable Soup with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Umami-rich soup simmered with tofu and seasonal vegetables, ready in under 30 minutes. This japanese-inspired soups (vegetarian) ready in about 30 minutes pairs water, white miso paste, firm tofu 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups water to a gentle simmer in a medium pot. Dice 8 oz firm tofu into 1/2-inch cubes and set aside.
  2. Step 2: While water heats, slice 2 medium carrots into thin rounds and cut 2 cups bok choy into 1-inch pieces. Finely chop 3 green onions, using both white and green parts.
  3. Step 3: Once water simmers, whisk in 3 tbsp white miso paste and 1 tbsp soy sauce until fully dissolved. Add carrots and simmer for 8 minutes until tender.
  4. Step 4: Stir in tofu, bok choy, and 1 tsp sesame oil. Cook for 3 minutes until greens wilt. Serve immediately with reserved green onion tops for garnish.

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Frequently asked questions

How long does Miso-Infused Vegetable Soup with Tofu 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 Vegetable Soup with Tofu?

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 water from drying out.

Can I substitute ingredients in Miso-Infused Vegetable Soup with Tofu?

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 Vegetable Soup with Tofu 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 Vegetable Soup with Tofu vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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