Print

Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting gut-friendly broth served with rice and crispy sesame tofu. Easy to make, satisfying, and perfect for meal prep. Serves 4.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425°F and line a baking tray with parchment paper. Place a box grater over the tray and grate the tofu over the largest holes to create shreds.
  2. Top tofu with tamari, rice vinegar, cornstarch, and sesame seeds, then drizzle with avocado oil. Toss to coat evenly, then spread shreds into a single layer on the tray.
  3. Bake for 15 minutes, then toss the shreds using tongs and bake again for 5-8 minutes until golden brown and crispy.
  4. Heat 2 teaspoons avocado oil in a large pot over medium-low heat. Add diced onion with a pinch of salt and sauté for 5 minutes until softened and light golden.
  5. Add ginger, garlic, Fresno pepper, and white parts of scallions. Sauté for 2 minutes until fragrant.
  6. Add dried mushrooms and 3.5 cups hot water. Stir, bring to a boil, then reduce to a simmer for 15 minutes.
  7. While broth simmers, whisk together miso paste, remaining 1 cup water, and sesame oil in a large measuring cup until miso is fully dissolved with no lumps.
  8. Remove mushrooms from pot and discard. Pour in miso mixture, add lemon zest and juice. Use an immersion blender to blend the broth smooth, then stir in green scallions. Taste and add salt if needed.
  9. Add a scoop of rice to each serving bowl, then ladle broth around the rice. Top with crispy tofu and garnish with extra sesame oil if desired.

Notes

  • Use super firm tofu (like Nasoya or high-protein variety) for best results. Extra firm can work if pressed for 20 minutes first.
  • If using extra firm tofu, crumble instead of grating after pressing.
  • Add miso at very end on low heat to preserve probiotic benefits.
  • White or yellow miso paste works well for this recipe.
  • Use pre-chilled rice for resistant starch benefits if desired.
  • Can add extra vegetables like bok choy, spinach, carrots, or mushrooms.
  • Store soup base and tofu separately for up to 5 days for best texture.

Nutrition

Find it online: https://www.benefitiany.com/ginger-miso-brothy-soup/