Ginger Miso Brothy Soup with Sesame Shredded Tofu

Introduction

Need a comforting, nourishing bowl of goodness? This Ginger Miso Brothy Soup with Sesame Shredded Tofu is the perfect solution! Packed with protein, gut-soothing ingredients, and savory flavors, it’s a quick and satisfying meal that comes together in less than 30 minutes. Whether you’re looking for a light lunch or a cozy dinner, this soup is sure to hit the spot.

What Makes This Recipe Special?

  • Rich in Protein: Crispy sesame shredded tofu makes this dish hearty and satisfying.
  • Gut-Soothing Ingredients: Ginger, miso, and garlic bring comfort and flavor while supporting digestion.
  • Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
  • Customizable: Not a fan of tofu? Swap it for shredded oyster mushrooms or edamame for variety.

Ingredients for Ginger Miso Brothy Soup with Sesame Shredded Tofu

For the Sesame Shredded Tofu

  • 1 lb block super firm tofu
  • 1 ½ tbsp tamari
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch
  • 1 tbsp sesame seeds
  • 1 ½ tbsp avocado oil

For the Brothy Soup

  • 2 tsp avocado oil
  • ½ medium yellow onion, finely chopped
  • 4 thin slices fresh ginger root
  • 5 cloves garlic, thinly sliced
  • 1 Fresno pepper, thinly sliced
  • 3 scallions, thinly sliced (white and green ends separated)
  • 3 dried shiitake mushrooms
  • 4 ½ 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, to taste
  • Cooked rice, for serving

How to Make Ginger Miso Brothy Soup with Sesame Shredded Tofu

1. Prepare the Sesame Shredded Tofu

  1. Preheat the oven to 425°F (220°C).
  2. Use the largest holes of a box grater to shred the tofu over a baking tray.
  3. Toss the tofu shreds with tamari, rice vinegar, cornstarch, sesame seeds, and avocado oil until well coated.
  4. Spread the tofu into a single layer and bake for 15 minutes. Toss the tofu shreds with tongs, then bake for another 5-8 minutes until crispy.

2. Cook the Aromatics

  1. Heat 2 teaspoons of avocado oil in a large pot over medium-low heat.
  2. Add the chopped onion with a pinch of salt and sauté for 5 minutes, or until softened and golden.
  3. Stir in the ginger, garlic, Fresno pepper, and the white parts of the scallions. Sauté until fragrant, about 2 minutes.

3. Simmer the Soup

  1. Add the dried shiitake mushrooms and 3 ½ cups of water to the pot. Stir to combine, bring to a boil, then reduce to a simmer for 15 minutes.

4. Make the Miso Mixture

  1. While the soup simmers, whisk together the miso paste, the remaining 1 cup of water, and 2 teaspoons of sesame oil in a large measuring cup until smooth and lump-free.

5. Blend the Broth

  1. Remove the shiitake mushrooms from the pot.
  2. Pour in the miso mixture, then add the lemon zest and juice.
  3. Use an immersion blender to blend the soup until smooth. Stir in the green parts of the scallions.

6. Assemble and Serve

  1. Add a scoop of cooked rice to a serving bowl.
  2. Ladle the miso broth around the rice, then top with crispy sesame shredded tofu.
  3. Garnish with extra sesame oil and enjoy!

Nutrition Facts

  • Calories: 320 per serving
  • Protein: 18g
  • Carbohydrates: 24g
  • Fat: 14g
  • Fiber: 3g

Recipe Variations for Ginger Miso Brothy Soup

  • Vegan-Friendly Protein: Replace tofu with shredded oyster mushrooms or cooked edamame.
  • Add More Vegetables: Include spinach, bok choy, or carrots for extra nutrients and flavor.
  • Spicy Kick: Add a drizzle of chili oil or sprinkle red pepper flakes for extra heat.
  • Gluten-Free Option: Use tamari labeled gluten-free and ensure the miso paste is gluten-free.

FAQs About Ginger Miso Brothy Soup

1. Can I make this soup ahead of time?
Yes! The broth and tofu can be made up to 2 days in advance. Store separately in airtight containers and reheat before serving.

2. What can I use instead of Fresno peppers?
Red bell peppers for mild flavor or jalapeños for a spicier alternative.

3. How do I store leftovers?
Refrigerate the soup in an airtight container for up to 3 days. Store the tofu separately to keep it crispy.

Conclusion

This Ginger Miso Brothy Soup with Sesame Shredded Tofu is the ultimate combination of comforting, nourishing, and flavorful. With its protein-rich tofu, savory miso broth, and fresh aromatics, this dish is perfect for any time of the year. Give it a try and enjoy a bowl of wholesome deliciousness!

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