Miso Ginger Tofu Soup

Ingredients

• 1 tbsp Ginger (fresh), grated
• 2 cloves Garlic, minced(optional)
• 3 cups Vegetable broth
• 2 tbsp White miso paste
• 14 oz Tofu (firm or silken), cubed
• 2 cups Baby spinach
• 1 tbsp Soy sauce(optional)
• 1 tsp Sesame oil(optional)
• 2 tbsp Green onions, sliced(optional)

Instructions

1. 1

   Prep (10 minutes): Grate the ginger, mince the garlic (if using), cube the tofu, and slice the green onions. Rinse spinach if needed.

2. 2

   Cook (15 minutes): In a pot, bring the vegetable broth to a gentle simmer. Stir in the grated ginger (and garlic if using) and simmer for 5 minutes.

3. 3

   Whisk in miso: Turn heat to low. In a small bowl, whisk the miso with a ladle of hot broth until smooth, then whisk it back into the pot. Do not boil; keep at a gentle heat for 2 minutes.

4. 4

   Finish the soup: Add tofu and simmer gently for 5 minutes until warmed through. Stir in spinach and cook for 3 minutes until wilted.

5. 5

   Serve: Turn off heat and stir in sesame oil (if using). Ladle into bowls and top with green onions (if using).