Miso-Simmered Vegetable Soup with Tofu
A comforting, umami-rich soup where vegetables and miso paste are simmered to balance flavors, featuring firm tofu for heartiness. This japanese-inspired soups (vegan, low-sodium) ready in about 25 minutes pairs water, miso paste, block firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 3 cups water
- 1/2 cup miso paste
- 1/2 block firm tofu
- 1 cup carrots
- 1 cup zucchini
- 3 stalks green onions
Instructions
- Step 1: Bring 3 cups water to a gentle simmer in a medium saucepan over medium-low heat. Dice 1/2 block firm tofu into 1/2-inch cubes and set aside.
- Step 2: In a small bowl, whisk 1/2 cup miso paste with 2 tbsp of the simmering water until fully dissolved, then stir into the pot. Add 1 cup diced carrots and 1 cup diced zucchini, reducing heat to low.
- Step 3: Simmer gently for 12-15 minutes until vegetables are tender but still hold shape, stirring occasionally. Add tofu cubes and 3 chopped green onions, cooking for 3 more minutes until heated through and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Simmered Vegetable Soup with Tofu take to make?
Total time is about 25 minutes (10 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-Simmered 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-Simmered 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-Simmered 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-Simmered Vegetable Soup with Tofu vegan?
Yes — this recipe is tagged vegan, low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
