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Ginger Miso Brothy Soup A bowl of miso-ginger brothy soup served with white rice, topped with crispy shredded ingredients, fresh cilantro leaves, and sliced green onions. The soup is creamy and light beige in color, and the bowl has a rustic white interior with a brown rim, placed on a beige cloth.

Ginger Miso Brothy Soup

A comforting and flavorful Ginger Miso Brothy Soup featuring gut-friendly miso broth, tender rice, and crunchy sesame tofu.
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Course: Main, Soup
Cuisine: American, Asian Fusion
Keyword: crispy tofu, ginger soup, miso soup, vegan soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 280kcal
Cost: $12

Ingredients

Shredded Sesame Tofu:

  • 1 lb firm tofu well-drained, pressed for 30 minutes
  • 1 ½ tablespoon tamari gluten-free soy sauce alternative
  • 1 tablespoon rice vinegar mild acidity
  • 1 tablespoon cornstarch for crispiness
  • 1 tablespoon sesame seeds toasted, for flavor
  • 1 ½ tablespoon avocado oil high-heat neutral oil

Ginger Miso Brothy Soup:

  • 2 teaspoon avocado oil for sautéing aromatics
  • ½ medium yellow onion peeled and diced
  • 4 thin slices fresh ginger root peeled
  • 5 cloves garlic thinly sliced
  • 1 Fresno pepper thinly sliced, optional for heat
  • 3 scallions thinly sliced, white and green parts separated
  • 3 dried shiitake mushrooms soaked in warm water for 10 minutes
  • 4 ½ cups hot water divided: 3 ½ cups for simmering, 1 cup for miso mixture
  • 2–3 tablespoon yellow miso paste adjust to taste, add at end
  • 2 teaspoon sesame oil plus extra for drizzling
  • Juice and zest of ½ lemon preferably organic
  • Kosher salt to taste
  • Cooked rice ½ cup per serving, for serving

Instructions

  • Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper. Use a box grater to shred the tofu over the tray.
  • Add tamari, rice vinegar, cornstarch, sesame seeds, and avocado oil to the tofu shreds. Toss gently to coat evenly, then spread into a single layer.
    A clear glass measuring cup containing a golden-orange broth mixture, with a small metal whisk resting inside. The liquid appears smooth with tiny bubbles, likely a ginger-miso mixture being prepared for the soup.
  • Bake the tofu for 15 minutes, then use tongs to turn the shreds and bake for an additional 8 minutes until golden and crispy.
  • Heat 2 teaspoon avocado oil in a large pot over medium-low heat. Add the diced onion and a pinch of salt, sautéing for about 5 minutes until softened and lightly golden.
  • Add the ginger, garlic, Fresno pepper, and white parts of the scallions. Continue cooking until fragrant, about 2 minutes.
    A baking tray lined with parchment paper, scattered with golden-brown crispy shredded ingredients, likely used as a topping for the soup. The pieces are irregular in size, showing a crunchy texture.
  • Stir in the soaked shiitake mushrooms and 3 ½ cups of hot water. Bring to a boil, then reduce heat to a simmer for 15 minutes.
  • Meanwhile, whisk together the miso paste, remaining 1 cup of water, and 2 teaspoon sesame oil in a measuring cup until smooth and lump-free.
  • Remove the mushrooms from the pot, then pour in the miso mixture and add lemon zest and juice. Use an immersion blender to blend the broth until smooth. Stir in the green parts of the scallions.
    A Dutch oven filled with light-colored miso-ginger broth. Sliced shiitake mushrooms, thinly sliced green onions, and other small vegetables float on the surface. The soup is clear, warm, and inviting.
  • To serve, place a scoop of cooked rice in each bowl, ladle the hot broth around it, and top with crispy sesame tofu. Drizzle with additional sesame oil if desired.

Notes

This soup is perfect for cozy evenings or meal prep. Prepare the broth in advance for easy weeknight dinners and enjoy the warm, umami-rich flavors with crispy sesame tofu topping. The final touch of miso preserves probiotics and adds a comforting depth to each bowl.

Nutrition

Serving: 1Serving | Calories: 280kcal (14%) | Carbohydrates: 28g (9%) | Protein: 15g (30%) | Fat: 14g (22%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 780mg (34%) | Potassium: 450mg (13%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 15IU | Vitamin C: 12mg (15%) | Calcium: 20mg (2%) | Iron: 18mg (100%)
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