Optics Miso Soup with Tofu and Greens
A clear, luminous broth infused with umami-rich miso and delicate tofu, garnished with vibrant microgreens for a dish that feels like liquid light. This japanese-inspired soups (vegan) ready in about 25 minutes pairs dashi stock, white miso paste, baby spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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 cups dashi stock
- 3 tbsp white miso paste
- 1/2 block (about 6 oz), pressed and cut into 1/2-inch cubes firm tofu
- 2 cups baby spinach
- 2, thinly sliced green onions
- 1/4 cup microgreens
- 1 tsp toasted sesame oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 4 cups dashi stock to a gentle simmer in a medium pot over medium-low heat, ensuring it does not boil vigorously.
- Step 2: In a small bowl, whisk 3 tbsp white miso paste with 2 tbsp of the hot dashi until completely dissolved to avoid lumps.
- Step 3: Gently stir the miso mixture into the simmering dashi, then add 1/2 block (6 oz) pressed and cubed firm tofu. Simmer for 5 minutes to heat through without boiling.
- Step 4: Add 2 cups baby spinach to the pot and stir until wilted and bright green, about 1-2 minutes.
- Step 5: Remove soup from heat and ladle into bowls. Garnish each serving with 2 thinly sliced green onions and 1/4 cup microgreens.
- Step 6: Drizzle with 1 tsp toasted sesame oil just before serving to enhance aroma and give a luminous sheen to the broth.
Frequently asked questions
How long does Optics Miso Soup with Tofu and Greens 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 Optics Miso Soup with Tofu and Greens?
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 dashi stock from drying out.
Can I substitute ingredients in Optics Miso Soup with Tofu and Greens?
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 Optics Miso Soup with Tofu and Greens 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 Optics Miso Soup with Tofu and Greens 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Used half the salt and it was still plenty flavorful.
