Spicy Ginger Miso Soup With Tofu
A warming and probiotic-rich Japanese-inspired soup featuring a bold kick of ginger and spicy chili oil.
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Ingredients
- 4 cups Dashi or vegetable broth
- 3 tablespoons Red miso paste
- 2 tablespoons Fresh ginger, grated
- 14 ounces Firm tofu, cubed
- 1 tablespoon Chili garlic sauce or Sriracha
- 3 stalks Green onions, sliced
- 1 cup Shiitake mushrooms, sliced
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Dried wakame seaweed(optional)
- 2 cloves Garlic, minced
Instructions
- 1
In a medium pot, bring the dashi or vegetable broth to a gentle simmer over medium heat.
- 2
Add the grated ginger, minced garlic, and sliced shiitake mushrooms to the simmering broth.
- 3
Cook for 5-7 minutes until the mushrooms are tender and the ginger has infused the liquid.
- 4
Stir in the cubed tofu and dried wakame, allowing them to heat through for about 2 minutes.
- 5
In a small bowl, whisk the miso paste with a few tablespoons of the warm broth until smooth and lump-free.
- 6
Remove the pot from the heat and stir in the miso mixture and the chili garlic sauce.
- 7
Add the toasted sesame oil and half of the green onions, stirring gently to combine.
- 8
Ladle into bowls and garnish with the remaining fresh green onions before serving.
Nutrition per Serving
165
Calories
12g
Protein
14g
Carbs
8g
Fat
3g
Fiber
4g
Sugar
980mg
Sodium
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