Quick Ginger Miso Soup with Tofu and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 soups (vegetarian, gluten free) ready in about 20 minutes pairs water, white miso paste, finely grated 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 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.

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

Instructions

  1. Step 1: In a medium pot, bring 4 cups water to a gentle simmer over medium heat.
  2. Step 2: Whisk in 3 tablespoons white miso paste until fully dissolved.
  3. Step 3: Add 1 tablespoon finely grated fresh ginger and 1 minced garlic clove; simmer for 3 minutes to infuse flavors.
  4. 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.
  5. Step 5: Stir in 1 tablespoon soy sauce and drizzle 1 teaspoon sesame oil for a subtle nutty aroma.
  6. Step 6: Remove from heat and ladle soup into bowls, garnishing with 2 thinly sliced scallions.

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Frequently asked questions

How long does Quick Ginger Miso Soup with Tofu and Spinach take to make?

Total time is about 20 minutes (5 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 Quick Ginger Miso Soup with Tofu and Spinach?

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 Quick Ginger Miso Soup with Tofu and Spinach?

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 Quick Ginger Miso Soup with Tofu and Spinach for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Quick Ginger Miso Soup with Tofu and Spinach vegetarian?

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

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