Craving a cozy and comforting bowl of goodness? Let me take you on a journey with my fabulous miso tofu soup recipe, where every spoonful is loaded with savory umami flavors, delicate tofu cubes, and just the right hint of fresh ginger to keep things interesting.
I love melding the fresh, rich umami of white miso paste with tomatoes in my miso tomato soup. I use a nourishing base of vegetable broth for the soup, then add firm tofu for the satisfying protein element.
The broth is infused with a whisper of sesame oil and soy sauce, then crowned with the aromatic delights of fresh ginger and garlic.
Tomato And Tofu Miso Soup Recipe Ingredients
- Vegetable Broth: Forms the flavorful base, rich in vitamins and minerals.
- White Miso Paste: Fermented, providing deep umami flavors and healthy probiotics.
- Firm Tofu: Excellent source of plant-based protein, adds texture.
- Tomatoes: Provide acidity and sweetness, rich in antioxidants like lycopene.
- Green Onions: Add fresh, mild onion flavor and a crisp texture.
- Soy Sauce: CONTRIBUTES SALTY FLAVOR, enhancing overall taste complexity.
- Sesame Oil: Offers nutty aroma, enriching the soup’s depth.
Tomato And Tofu Miso Soup Recipe Ingredient Quantities
- 4 cups of vegetable broth
- 2 tablespoons of white miso paste
- 2 medium tomatoes, diced
- 1 block (about 14 ounces) of firm tofu, drained and cubed
- 2 green onions, thinly sliced
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of grated fresh ginger
- 1 clove garlic, minced
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
How to Make this Tomato And Tofu Miso Soup Recipe
1. In a large pot, warm the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until they are fragrant.
2. Add the vegetable broth and heat until just simmering.
3. Put the broth on to simmer. Meanwhile, in a large pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the carrot, celery, garlic, and red pepper flakes, and cook for another 5 minutes, until the vegetables are softened. Next, add the diced tomatoes.
4. In a small bowl, mix the miso paste with some hot broth until smooth.
5. Add the miso paste that has been dissolved in water to the pot and mix well to fully combine it with the soup.
6. Incorporate the soy sauce and modify the salt to fit your taste.
7. Carefully introduce the cubed tofu into the soup, ensuring not to smash the cubes. Allow it to slowly bubble away on the stove for approximately 5 minutes more, ensuring the tofu becomes warm all the way through.
8. Remove the pot from the heat, and add the sliced green onions, stirring them in.
9. If necessary, taste and adjust the seasoning.
10. Serve the soup hot in bowls. If you wish, you can garnish it with fresh cilantro or parsley.
Tomato And Tofu Miso Soup Recipe Equipment Needed
1. Large pot
2. Medium pot
3. Small bowl
4. Knife
5. Cutting board
6. Grater (for ginger)
7. Measuring spoons
8. Measuring cups
9. Wooden spoon or spatula
10. Ladle
11. Soup bowls
FAQ
- Can I use silken tofu instead of firm tofu?Sure, you can switch out firm tofu for silken tofu, but remember that silken tofu is much more fragile and might just dissolve in your soup.
- Is it necessary to use white miso paste?It is recommended that you use white miso paste for its mild flavor. However, you can use yellow or red miso paste if you want a stronger taste.
- Can I add other vegetables to the soup?Sure! Vegetables such as spinach, mushrooms, or seaweed can be wonderful supplements.
- How do I store leftover soup?Keep any remaining soup in an airtight container in the fridge. It will stay good for about three days. To serve again, reheat gently.
- Is this soup suitable for freezing?It is possible to freeze the soup, but the tofu’s texture may become different after freezing. If freezing the soup, consider adding the tofu just before the reheating stage.
- What’s a good substitute for vegetable broth?Water with extra miso paste or soy sauce can be used to add flavor, or you can use a light chicken broth (if you’re not strictly vegetarian or vegan).
Tomato And Tofu Miso Soup Recipe Substitutions and Variations
2 tablespoons of white miso paste can be replaced with 2 tablespoons of red miso paste for a more potent flavor.
A block of firm tofu (about 14 ounces) can be exchanged for silken tofu, which has a softer consistency.
Diced medium tomatoes can be substituted with 1 cup of halved cherry tomatoes for a slightly sweeter taste.
1 tablespoon of soy sauce can be replaced with tamari or liquid aminos for a gluten-free option.
Olive oil can be used in place of sesame oil and will yield a flavor that’s a little more neutral. Use about the same amount as you would sesame oil. And if you have it, another good substitute is peanut oil.
Pro Tips
1. Miso Paste Mixing: To ensure the miso paste emulsifies well, dissolve it in a small amount of hot broth in a separate bowl before adding it to the soup. This step prevents clumps and ensures an even distribution of flavor.
2. Tofu Preparation: Before adding the tofu to the soup, you can press it for 15-20 minutes to remove excess moisture. This will help the tofu maintain its shape and absorb more of the soup’s flavors.
3. Flavor Layering: After sautéing the garlic and ginger, deglaze the pot with a splash of soy sauce before adding the broth. This will add an extra depth of umami to the base of the soup.
4. Vegetable Tweaks: If you prefer a slightly sweeter broth, consider roasting the tomatoes before dicing. This enhances their natural sweetness and adds a subtle smokiness to the soup.
5. Garnish Freshness: To elevate the presentation and flavor, add the green onions just before serving rather than stirring them into the soup entirely. This keeps them fresh and crisp, adding a burst of color and flavor. Additionally, if using cilantro, lightly chiffonade the leaves instead of chopping to preserve their bright flavor.
Tomato And Tofu Miso Soup Recipe
My favorite Tomato And Tofu Miso Soup Recipe
Equipment Needed:
1. Large pot
2. Medium pot
3. Small bowl
4. Knife
5. Cutting board
6. Grater (for ginger)
7. Measuring spoons
8. Measuring cups
9. Wooden spoon or spatula
10. Ladle
11. Soup bowls
Ingredients:
- 4 cups of vegetable broth
- 2 tablespoons of white miso paste
- 2 medium tomatoes, diced
- 1 block (about 14 ounces) of firm tofu, drained and cubed
- 2 green onions, thinly sliced
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of grated fresh ginger
- 1 clove garlic, minced
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions:
1. In a large pot, warm the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until they are fragrant.
2. Add the vegetable broth and heat until just simmering.
3. Put the broth on to simmer. Meanwhile, in a large pot, melt the butter over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the carrot, celery, garlic, and red pepper flakes, and cook for another 5 minutes, until the vegetables are softened. Next, add the diced tomatoes.
4. In a small bowl, mix the miso paste with some hot broth until smooth.
5. Add the miso paste that has been dissolved in water to the pot and mix well to fully combine it with the soup.
6. Incorporate the soy sauce and modify the salt to fit your taste.
7. Carefully introduce the cubed tofu into the soup, ensuring not to smash the cubes. Allow it to slowly bubble away on the stove for approximately 5 minutes more, ensuring the tofu becomes warm all the way through.
8. Remove the pot from the heat, and add the sliced green onions, stirring them in.
9. If necessary, taste and adjust the seasoning.
10. Serve the soup hot in bowls. If you wish, you can garnish it with fresh cilantro or parsley.