Tofu and Seaweed Miso Soup
Tofu, edamame, seaweed, mushrooms, and bok choy make a substantial miso soup with fresh ginger and scallions.
By Moow Editorial ·
- Dissolve miso in warm broth off the boil.
- Add tofu gently so the cubes remain intact.
At a glance
Read through the method once, then measure every ingredient before you begin.
- Yield: 4 large bowls
- Prep time: 18 minutes
- Cook time: 15 minutes
The listed weights are the editor-reviewed basis for nutrition; household measures are rounded for practical cooking.
Estimated nutrition per serving
Serving basis: One nutrition serving from the editor-reviewed yield of 4 large bowls.
- Calories: 410 kcal
- Protein: 44 g
- Carbohydrates: 25 g
- Fat: 20 g
- Fiber: 12 g
- Sodium: 497 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Measure these ingredients for the full editor-reviewed recipe yield.
- 1 1/3 pounds (600 g) calcium-set firm tofu, drained and cubed
- 2 2/3 cups (400 g) prepared shelled edamame
- 8 ounces (240 g) white mushrooms, sliced
- 1 pound (450 g) bok choy, sliced
- 6 cups (1,440 g) water
- 3 tablespoons (45 g) miso
- 1/2 ounce (15 g) dried seaweed, cut into strips
- 1 cup (60 g) sliced scallions
- 1 tablespoon (12 g) grated fresh ginger
Directions
1. Bring the water and ginger to a simmer. Add the mushrooms and bok choy and cook until crisp-tender, about 5 minutes.
2. Add the edamame, tofu, and seaweed and simmer gently until everything is steaming, 4 to 5 minutes.
3. Scoop 1 cup of hot broth into a bowl, whisk in the miso, and stir the mixture back into the pot off the heat; do not boil.
4. Divide among four bowls and top with scallions.
Sources
Contains soy. Check miso and seaweed labels for cross-contact, heat tofu and edamame until steaming, and refrigerate soup within 2 hours.