Tofu and Vegetable Miso Soup with Scallions

By · Reviewed by AislePrompt Editorial · ·

Warming soup with silken tofu, seasonal vegetables, and a savory miso base, finished with fresh scallions. This japanese-inspired soups (vegetarian) ready in about 32 minutes pairs miso paste, vegetable broth, block silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 20 min Cook: 12 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 6 cups vegetable broth to a gentle simmer in a medium pot over medium heat. While broth heats, slice 4 oz shiitake mushrooms thinly and chop 2 bunches baby bok choy into 2-inch pieces.
  2. Step 2: Add mushrooms and bok choy to simmering broth. Simmer for 5 minutes until vegetables are tender. Cut 1 block silken tofu into 1/2-inch cubes and add to pot. Simmer for 2 more minutes without boiling.
  3. Step 3: Remove pot from heat. Stir 2 tbsp miso paste into a small bowl with 1/4 cup hot broth until smooth, then whisk into the pot. Add 1 tsp rice vinegar and 1/2 tsp toasted sesame oil. Stir gently to combine.
  4. Step 4: Slice 4 scallions into 1-inch pieces. Ladle soup into bowls and top with scallions. Serve immediately while hot.

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Frequently asked questions

How long does Tofu and Vegetable Miso Soup with Scallions take to make?

Total time is about 32 minutes (20 min prep + 12 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 Tofu and Vegetable Miso Soup with Scallions?

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 miso paste from drying out.

Can I substitute ingredients in Tofu and Vegetable Miso Soup with Scallions?

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 Tofu and Vegetable Miso Soup with Scallions 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 Tofu and Vegetable Miso Soup with Scallions 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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