Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu
This Ginger Miso Brothy Soup uses a comforting and gut-friendly broth served with rice and crispy sesame tofu. Easy to make and satisfying!
Why You’ll Love This Ginger Miso Brothy Soup
- Simple ingredients. A very flavorful broth using a smaller batch of thoughtful ingredients. This makes this soup much easier to put together in a shorter amount of time.
- Good for your gut. The base of this soup is miso paste, which is a probiotic loaded with good for your gut bacteria. You may also benefit from the resistant starch found in this recipe too. Find information on that below!
- Bowl of comfort. Brothy soups are incredibly comforting especially this time of year. Let the warmth and the fragrant aromatics provide all the cozy feelings you maybe needing in this very moment.
Key Ingredients and Substitutions
- Tofu: Since we are shredding tofu, I would recommend using a super firm tofu like Nasoya or a high protein tofu variety that comes in a vacuum sealed package. If you only have extra firm tofu on hand, I recommend pressing it for at least 20 minutes before using then crumbling it with your hands instead of shredding. As crumbles you can still season and cook in the same manor.
- Sesame: I used two forms of sesame in this recipe, sesame seeds and sesame oil. Optional if you have a sesame allergy.
- Aromatics: I included onions, spring onions, garlic and ginger to help make this broth extra flavorful.
- Pepper: I like my broth on the spicier side, so I like to include a Fresno pepper. If you are not into spice, feel free to replace with a half of a small red bell pepper.
- Miso Paste: I used a yellow miso paste. White miso can also work here too.
- Dried Mushrooms: For an extra boost to the broth, I like to used some dried shiitake mushrooms. Feel free to leave this out if you don’t have this on hand. If you feel you need an extra boost of umami, try adding a teaspoon of mushroom powder or tamari.
- Rice: Use leftover rice if you have it on hand or swap for a different grain of your choosing. This can work with quinoa, farro, or noodles if you prefer!
How to Make Ginger Miso Brothy Soup with Shredded Sesame Tofu
Preheat the one to 425F and line a baking tray with parchment paper. Place a box grater over the tray and grate the tofu over the largest holes to create tofu shreds. Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with the oil. Toss to coat then spread the shreds into a single layer on the tray. Bake in the oven for 15 minutes then toss the shreds using tongs and bake again for 5-8 minutes.
Heat oil in a large pot over medium low heat. When hot, add the onion with a pinch of salt and saute for 5 minutes or until the onions have started to soften and become golden in color. Add the ginger, garlic, pepper, and scallions and continue to saute until fragrant, about 2 minutes.
Add in the dried mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
While you wait, add the miso paste and the remaining 1 cup of water and sesame oil to a large glass measuring cup and whisk together until the miso is fully dissolved with no lumps.
Remove the mushrooms from the soup pot then pour in the miso mixture and add the lemon zest and juice. Use an immersion blender to blend the broth smooth then stir in the remaining scallions.
To serve, add a scoop of rice to a serving bowl then ladle the broth around the rice. Top with the crispy tofu and garnish with extra sesame oil if desired.
Expert Tips
- Prepare the broth in advance. If you are looking to meal prep this meal, I highly recommend preparing the broth of the soup in advance and storing in the fridge. Then when you want to enjoy this meal, all you need to do is heat up the broth and prepare your tofu or protein of choice.
- Add the miso at the very end on low heat. Miso paste is full of probiotics that are sensitive to heat. Make sure to lower the heat and add towards the end of cooking to preserve the flavor and gut benefits it provides!
- Adjust the flavors to your liking. Feel free to change up the aromatics being used. If not a big fan of ginger, feel free to lean more into the onion, garlic, and miso flavors of the soup. Don’t like the taste of sesame? Feel free to leave that out.
Frequently Asked Questions
To ensure this recipe is gluten-free, make sure to use a gluten-free tamari/soy sauce. All the other ingredients should be naturally gluten-free as written.
Store the individual components of this soup separately to properly store for later use. Store the soup base in an airtight container in the fridge for up to 5 days. You can also freeze portions of this soup for later use. I like storing it in these souper containers to portion into 1-2 servings so I can use as needed. The tofu can also be stored in a separate airtight container in the fridge for up to 5 days. If you want to firm your tofu back up, feel free to place in a toaster oven for 4-5 minutes at 350F to warm back up.
Keep It Balanced
This soup provides a balance of energy supporting carbohydrates from the rice and protein from the sesame tofu. To make this even more balanced you can:
- Serve this soup with extra vegetables. This can include cooking in some diced carrots with the onions in the beginning or stirring in some greens like spinach or thinly sliced baby bok choy towards the end of cooking.
- Add an extra boost of fiber and protein. Consider topping this soup with some edamame when serving.
Nutrition Tip
Did you know that it can be beneficial to eat some carbohydrates that have been cooled after cooking? Things like cooled leftover rice (even including white rice) form something called resistant starch. This is a type of carbohydrate that doesn’t get digested by the small intestine and instead gets fermented by the large intestine to support good gut health. This means that it behaves closer to fiber, which is good for improving glucose tolerance!
More Comforting Soup Recipes
- Creamy Chipotle Lime White Bean Soup
- Butternut Squash White Bean Soup with Crispy Sage
- Pesto Broccoli Orzo Soup
- Charred Cauliflower Sweet Potato Soup
- Kimchi Jjigae (Kimchi Stew)
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This Ginger Miso Brothy Soup uses a comforting and gut-friendly broth served with rice and crispy sesame tofu. Easy to make and satisfying!
Ingredients
Shredded Sesame Tofu
- 1lb block super firm tofu
- 1 1/2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
- 1 1/2 tbsp avocado oil
Ginger Miso Brothy Soup
- 2 tsp avocado oil
- 1/2 medium yellow onion
- 4 thin slices of fresh ginger root
- 5 cloves garlic, thinly sliced
- 1 Fresno pepper thinly sliced
- 3 scallions, thinly sliced with white and green ends separated
- 3 dried shiitake mushrooms
- 4 1/2 cups hot water
- 2–3 tbsp yellow miso paste
- 2 tsp sesame oil, plus more for serving
- Juice and zest of half a lemon
- Kosher salt, as needed
- Cooked rice, for serving
Instructions
- Preheat the one to 425F and line a baking tray with parchment paper. Place a box grater over the tray and grate the tofu over the largest holes to create tofu shreds. Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with the oil. Toss to coat then spread the shreds into a single layer on the tray. Bake in the oven for 15 minutes then toss the shreds using tongs and bake again for 5-8 minutes.
- Heat oil in a large pot over medium low heat. When hot, add the onion with a pinch of salt and saute for 5 minutes or until the onions have started to soften and become golden in color. Add the ginger, garlic, pepper, and scallions and continue to saute until fragrant, about 2 minutes.
- Add in the dried mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
- While you wait, add the miso paste and the remaining 1 cup of water and sesame oil to a large glass measuring cup and whisk together until the miso is fully dissolved with no lumps.
- Remove the mushrooms from the soup pot then pour in the miso mixture and add the lemon zest and juice. Use an immersion blender to blend the broth smooth then stir in the remaining scallions.
- To serve, add a scoop of rice to a serving bowl then ladle the broth around the rice. Top with the crispy tofu and garnish with extra sesame oil if desired.
Notes
Prepare the broth in advance. If you are looking to meal prep this meal, I highly recommend preparing the broth of the soup in advance and storing in the fridge. Then when you want to enjoy this meal, all you need to do is heat up the broth and prepare your tofu or protein of choice.
Add the miso at the very end on low heat. Miso paste is full of probiotics that are sensitive to heat. Make sure to lower the heat and add towards the end of cooking to preserve the flavor and gut benefits it provides!
Adjust the flavors to your liking. Feel free to change up the aromatics being used. If not a big fan of ginger, feel free to lean more into the onion, garlic, and miso flavors of the soup. Don’t like the taste of sesame? Feel free to leave that out.
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Oh my. This was delicious! Perfect meal for my husband who has been battling a cold. We added some bok choy because it was looking a little wilty and begging to be used up. So, so good!!!