Miso-Ginger Tofu Soup

Ingredients

• 1 inch Ginger, fresh
• 2 cups Vegetable broth
• 2 tbsp White miso paste
• 10 oz Firm tofu
• 2 cups Baby spinach
• 1 tbsp Soy sauce(optional)
• 1 tsp Sesame oil(optional)
• 2 tbsp Green onions(optional)

Instructions

1. 1

   Prep (10 minutes): Grate the ginger. Cut tofu into bite-size cubes. Roughly chop the green onions (if using).

2. 2

   Cook (15 minutes): In a small pot, bring the vegetable broth to a gentle simmer. Add the grated ginger and simmer for 5 minutes to infuse.

3. 3

   Off-heat (part of cook time): Turn off the heat. Whisk the miso paste with a few tablespoons of hot broth until smooth, then stir it back into the pot (do not boil).

4. 4

   Finish: Add tofu and simmer gently for 5 minutes until warmed through. Stir in the spinach and cook for 2–3 minutes until wilted. Season with soy sauce (if using) and drizzle with sesame oil (if using). Serve immediately, topped with green onions (if using).