Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu

Ginger Miso Brothy Soup has become my weekly ritual whenever I need something comforting yet light. This bowl features a gut-friendly miso broth infused with fresh ginger, served over rice and topped with the crispiest shredded tofu you’ve ever tasted.

I developed this recipe during a phase when I was focused on gut health but still wanted meals that felt indulgent. The combination of probiotic-rich miso, warming ginger, and crispy tofu scratched that itch perfectly. What surprised me most was how satisfying a brothy soup could be when paired with rice and protein-packed tofu. The ginger cuts through the richness while the miso adds incredible depth. This ginger miso brothy soup serves four people and works beautifully for meal prep since the components stay fresh for days.

Your Shopping List

I always use super firm tofu for this recipe, brands like Nasoya or high-protein varieties. Regular extra firm tofu has too much water content and won’t shred properly or get truly crispy.

Shredded Sesame Tofu:

• 1 pound block super firm tofu
• 1.5 tablespoons tamari
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sesame seeds
• 1.5 tablespoons avocado oil

Ginger Miso Brothy Soup:

• 2 teaspoons avocado oil
• 1/2 medium yellow onion, diced
• 4 thin slices 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
• 4.5 cups hot water
• 2 to 3 tablespoons yellow miso paste
• 2 teaspoons sesame oil, plus more for serving
• Juice and zest of half a lemon
• Kosher salt, as needed
• Cooked rice, for serving

Creating This Comforting Bowl

Step 1: Preheat your oven to 425°F and line a baking tray with parchment paper. Place a box grater over the prepared tray. Using the largest holes on the grater, grate the entire block of super firm tofu. You should end up with shredded tofu pieces covering the tray.

Step 2: Drizzle the tamari, rice vinegar, cornstarch, and sesame seeds over the shredded tofu. Add the avocado oil on top. Use your hands or tongs to toss everything together, making sure all the tofu shreds are coated. Spread the tofu into a single, even layer on the tray. This ensures maximum crispiness.

Step 3: Bake the tofu for 15 minutes. Remove from the oven and use tongs to toss and flip the shreds. Spread them back into a single layer and bake for another 5 to 8 minutes until golden brown and crispy. Keep an eye on it during these final minutes so it doesn’t burn.

Step 4: While the tofu bakes, heat 2 teaspoons of avocado oil in a large pot over medium-low heat. Once hot, add the diced onion with a pinch of salt. Sauté for 5 minutes, stirring occasionally, until the onion softens and turns light golden in color.

Step 5: Add the sliced ginger, garlic, Fresno pepper, and the white parts of the scallions to the pot. Continue sautéing for about 2 minutes until everything smells fragrant. The garlic should be aromatic but not browned.

Step 6: Add the dried shiitake mushrooms and 3.5 cups of hot water to the pot. Stir to combine, then turn the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes. This extracts all the flavor from the mushrooms and aromatics.

Step 7: While the broth simmers, prepare your miso mixture. In a large glass measuring cup, combine the miso paste with the remaining 1 cup of hot water and the sesame oil. Whisk vigorously until the miso dissolves completely with no lumps remaining. This prevents clumps in your finished soup.

Step 8: Use tongs to remove and discard the mushrooms from the soup pot. They’ve given all their flavor to the broth. Pour in the miso mixture, then add the lemon zest and juice. Use an immersion blender to blend the broth until completely smooth. Stir in the green parts of the scallions. Taste and add salt if needed, though the miso and tamari usually provide enough.

Step 9: To serve, place a generous scoop of cooked rice in each bowl. Ladle the hot ginger miso brothy soup around the rice, not directly on top. This keeps the rice from getting too mushy. Top with a portion of the crispy sesame tofu and garnish with extra sesame oil if desired.

Best Ways to Serve This Soup

This nourishing ginger miso brothy soup pairs wonderfully with additions that boost nutrition and texture.

Extra Vegetables: Toss baby bok choy, spinach, or thinly sliced carrots into the hot broth just before serving. The residual heat will wilt greens perfectly without overcooking them.

Edamame: A handful of steamed edamame adds extra protein, fiber, and a pop of bright green color. The mild flavor doesn’t compete with the ginger and miso.

Soft-Boiled Egg: A jammy soft-boiled egg makes this soup even more satisfying. The runny yolk enriches the broth beautifully.

Fresh Herbs: Torn cilantro or Thai basil adds brightness and a fresh herbal note that complements the ginger. It’s one of the best ways to enjoy ginger miso brothy soup with extra flavor.

More Delicious Miso Soups to Explore

This Ginger Miso Brothy Soup offers a light, aromatic experience perfect for cleansing the palate. If you want to add more substance, our Miso Udon Noodle Soup transforms brothy goodness into a filling meal, while the Bok Choy Chicken Soup adds protein and greens.

For flavor variations on this gentle base, try our zesty Lemon Ginger Miso Soup with bright citrus notes, or explore the simplified Vegan Miso Soup for a plant-based option that’s equally comforting.

Meal Prep and Storage Tips

Store the soup base and crispy tofu in separate airtight containers in the refrigerator for up to 5 days. Keeping them separate prevents the tofu from getting soggy.

When reheating, warm the broth gently in a pot over medium heat until steaming hot. Place the tofu on a baking sheet and reheat in a 375°F oven for 3 to 5 minutes to restore its crispiness. You can also use a toaster oven or air fryer.

Pro tip: If you’re using pre-chilled rice from the fridge, you’ll benefit from resistant starch, which is easier to digest and better for blood sugar management. Just rinse the cold rice under hot water for 30 seconds before adding to your bowl.

Your Soup Questions Answered

Print