Description
A warm and comforting soup combining ginger, miso, and crispy tofu.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 tablespoon fresh ginger, grated
- 2 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 1 cup tofu, shredded
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Heat sesame oil in a pot over medium heat.
- Add grated ginger and sauté for 1 minute.
- Pour in vegetable broth and bring to a simmer.
- Stir in miso paste until dissolved.
- Add bok choy and mushrooms, cooking for 5 minutes.
- In a separate pan, cook shredded tofu until crispy.
- Serve soup topped with crispy tofu, green onions, and sesame seeds.
Notes
- Adjust miso for desired saltiness.
- Add other vegetables as preferred.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Ginger Miso Brothy Soup, Crispy Shredded Sesame Tofu