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If you’re searching for a comforting and nourishing dish that warms the soul, look no further than Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu. This delightful recipe brings together the umami-rich flavors of miso and the invigorating warmth of ginger, creating a symphony of tastes that will delight your palate. Not only is this soup vegan-friendly, but it is also incredibly easy to prepare, making it a perfect choice for a healthy meal any day of the week.
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Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu

Warm your soul with this delicious Ginger Miso Brothy Soup topped with crispy shredded sesame tofu. Packed with umami flavors, wholesome veggies, and nourishing ingredients, this vegan soup is a perfect healthy meal option any day of the week. Discover the secrets to achieving that ideal crispy tofu and enjoy a bowl of comfort that’s as delightful as it is nutritious. Perfect for solo feasts or sharing with loved ones! #GingerMisoSoup #VeganRecipes #HealthyEating #ComfortFood #TofuRecipes #PlantBasedDelight

Ingredients

4 cups vegetable broth

2 tablespoons miso paste (white or yellow)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 cup mushrooms, sliced (shiitake or button)

1 medium carrot, julienned

1 cup baby spinach

2 green onions, chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

1 tablespoon sesame seeds

Sea salt and black pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions

Prepare the Tofu:

    - After pressing, crumble the firm tofu into fine shreds using your hands or a fork.

      - In a large bowl, mix the shredded tofu with cornstarch, sesame seeds, sea salt, and black pepper until coated evenly.

        Crispy Tofu:

          - Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat.

            - Add the shredded tofu in a single layer and let it cook without stirring for about 5-7 minutes or until golden brown and crispy.

              - Flip and cook for another 5-7 minutes until all sides are crispy. Remove from heat and set aside.

                Make the Brothy Soup:

                  - In a large pot, heat the sesame oil over medium heat. Add minced garlic and ginger, cooking for about 1-2 minutes until fragrant.

                    - Stir in the sliced mushrooms and carrots, cooking for another 3-4 minutes until they start to soften.

                      Combine Ingredients:

                        - Pour in the vegetable broth and bring to a gentle simmer.

                          - In a small bowl, whisk together the miso paste and a ladle of the hot broth until smooth, then stir it back into the pot.

                            - Add soy sauce, rice vinegar, and spinach, and simmer for another 5 minutes. Season with salt and pepper to taste.

                              Serve:

                                - Ladle the soup into bowls, topping each with a generous portion of crispy sesame tofu and chopped green onions.

                                  - Garnish with cilantro if desired.

                                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4