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Tofu soup

Tofu Soup with Spinach

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  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 17 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth.


  • 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!)


  1. Heat the olive oil over medium heat. Add the onion and fresh mushrooms and cook for 5 minutes, stirring frequently, until tender.
  2. 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.
  3. Turn off heat and stir in the spinach. Serve hot in bowls, garnished with shredded carrots and green onions.


*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