Quick Ginger Miso Soup with Tofu and Spinach

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light and nourishing Japanese-inspired soup featuring silky tofu, fresh spinach, and a fragrant ginger-miso broth ready in under 20 minutes. This Japanese-inspired soup recipe (vegetarian, gluten free), ready in about 20 minutes, pairs water, white miso paste, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 5 min Cook: 15 min Serves 3 Japanese cuisine 140 cal/serving

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Ingredients

4 cups water
3 tbsp white miso paste
1 tbsp, finely grated fresh ginger
1, minced garlic clove
7 oz, cubed 1/2 inch firm tofu
3 cups, washed fresh spinach leaves
2, thinly sliced scallions
1 tsp sesame oil
1 tbsp soy sauce

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Instructions

Step 1: In a medium pot, bring 4 cups water to a gentle simmer over medium heat.
Step 2: Whisk in 3 tablespoons white miso paste until fully dissolved.
Step 3: Add 1 tablespoon finely grated fresh ginger and 1 minced garlic clove; simmer for 3 minutes to infuse flavors.
Step 4: Gently stir in 7 ounces firm tofu cut into 1/2-inch cubes and 3 cups fresh spinach leaves. Cook for 2-3 minutes until spinach wilts and tofu is warmed through.
Step 5: Stir in 1 tablespoon soy sauce and drizzle 1 teaspoon sesame oil for a subtle nutty aroma.
Step 6: Remove from heat and ladle soup into bowls, garnishing with 2 thinly sliced scallions.