Description
This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium white onion, sliced
- 12 ounces baby bella and/or shiitake mushrooms, sliced (stems removed for shiitakes*)
- 1/2 ounce dried mushrooms (like porcini)
- 2 celery ribs, sliced
- 4 garlic cloves, smashed
- 1 teaspoon grated ginger
- 2 tablespoons yellow or white miso**
- 1 tablespoon soy sauce
- 1 1/4 teaspoon kosher salt
- 1 package extra firm tofu, cut into bite-sized cubes
- 4 cups baby spinach (or chopped spinach)
- 3 carrots, sliced into ribbons
- 2 green onions, thinly sliced
- Chili garlic sauce, to garnish (optional; we found we preferred this soup without!)
Instructions
- Heat the olive oil over medium heat. Add the onion and fresh mushrooms and cook for 5 minutes, stirring frequently, until tender.
- Add 6 cups water to the pot. Stir in the dried mushrooms, celery, garlic, ginger, miso, soy sauce, salt and tofu. Bring to a simmer and simmer for 12 minutes. Taste and adjust salt until the broth tastes bold and flavorful.
- Turn off heat and stir in the spinach. Serve hot in bowls, garnished with shredded carrots and green onions.
Notes
*Standard size shiitake mushrooms have very tough stems that should be removed before cooking. If you can find baby shiitake mushrooms, the stems are edible.
**Avoid red or brown miso, which has a very strong, salty flavor.
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
