How can I make this gluten-free?

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.

How can this soup be stored?

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.

Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu

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

Scale

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

Cook Mode Prevent your screen from going dark

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.