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This creamy miso and ginger soup with crunchy sesame tofu is my ultimate cozy-up meal when it's chilly outside. The tasty broth matched with that crispy tofu makes a meal that's both filling and really hits the spot.
This dish came together one night when I wanted to bring those Japanese restaurant flavors home. After a few tries, it became a go-to especially for rainy nights. My friends ask for it all the time.
Tasty Ingredients
- 450g block of extra firm tofu: the best for shredding into thick strands
- 1½ tablespoons tamari: deeper flavor than basic soy sauce
- 1 tablespoon rice vinegar: adds just enough tang to balance everything
- 1 tablespoon cornstarch: brings that golden crisp shell
- 1 tablespoon sesame seeds: gives a nutty crunch
- 1½ tablespoons avocado oil: perfect for the high heat, won't burn
- 2 teaspoons avocado oil: neutral oil for sautéing your veggies
- Half a medium yellow onion: gives your broth a tasty base note
- 4 thin slices of fresh ginger root: key for that warm kick and signature aroma
- 5 cloves garlic, chopped: makes the flavors pop
- 1 Fresno chili, chopped small: a nice touch of gentle heat
- 3 green onions, sliced fine: bring some zip and color
- 3 dried shiitake mushrooms: big umami flavor booster
- 4½ cups hot water: plenty for that savory soup base
- 2-3 tablespoons yellow miso paste: the protein-packed flavor star
- 2 teaspoons sesame oil: pumps up that Asian vibe
- Juice and zest from half a lemon: makes the broth bright and lively
- Kosher salt, as needed: add just enough to taste
- Cooked rice: for serving, totally completes the meal
Step-By-Step Directions
- Get the tofu ready:
- Set your oven to 220°C and lay out some baking paper. Use the big holes on your grater to shred the tofu right onto the tray. Pour over the tamari and vinegar, then sprinkle the cornstarch and sesame seeds. Drizzle in the oil and gently toss everything so it’s all coated. Make sure it's spread out in a single layer, then pop it in the oven for 15 minutes. Flip the tofu bits with tongs and bake another 5 to 8 minutes till they're seriously crisp.
- Build the aroma base:
- Warm up avocado oil in a big pot on medium-low. Toss in your onion with a pinch of salt, cooking for about 5 minutes so it gets soft and a little golden. Add the ginger, garlic, chili, and the white parts of the green onions. Let it all fry up another two minutes till it smells amazing.
- Simmer the broth:
- Put the dried mushrooms and 3½ cups water into the pot. Give it a mix, bring to a boil, drop to low and let it bubble away for 15 minutes so all those flavors blend.
- Miso mix-in:
- While it simmers, stir the miso paste, remaining water, and sesame oil in a large measuring cup. Whisk real good till it's blended and smooth. This keeps the good stuff in miso safe, since too much heat will ruin those healthy bacteria.
- Finish your broth:
- Take the mushrooms out and pour in your miso mix. Add both the lemon zest and juice. Blitz with a hand blender so it’s nice and silky, then toss in the rest of your green onions (just the green bits this time).
- Dish it up:
- Drop a scoop of rice into each bowl and ladle soup around it. Top with a generous pile of crispy tofu. If you want more flavor, drizzle over some extra sesame oil before digging in.
Fresh ginger is honestly what turns this soup from just okay to next-level good. At home, we love making this when autumn nights get cool and everyone feels a bit under the weather. The hot broth and ginger’s anti-inflammatory powers teamed up with miso really do wonders.
Storing the Broth
This soup keeps great in the fridge for up to four days if it’s in a sealed container. It actually gets tastier after a little while. Want to save some for longer? Freeze it in ice cube trays or freezer-safe containers for up to a couple months. Thaw in the fridge overnight and you’re set.
Easy Swaps
If you can’t find extra firm tofu, use firm tofu but press it under something heavy for half an hour first. Skipping soy? Go with tempeh or even just roasted mushrooms. Yellow miso can be swapped out easily—white for milder, red for a real punch. Change things up however you like!
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Serving Ideas
This soup’s a whole meal by itself but you can dress it up with extras—think torn nori sheets, bamboo shoots, or some quick-fried greens. Use chopsticks and a spoon to get every last bit. If you want to impress, make some spring rolls or homemade dumplings on the side for an all-out Asian spread.
Pro Tips
- If your tofu is still a little frozen, it’s easier to shred and you’ll get the best texture
- Stick your miso paste in the fridge once it’s open. It’ll last for months and keep all its good stuff
- Store the tofu and broth apart if you're planning to have leftovers. Mix just before eating so the tofu stays crunchy
Frequently Asked Questions
- → How do I get crispy tofu?
For crunchy tofu, shred it, toss with tamari, rice vinegar, cornstarch, and sesame seeds, then bake it at a high temperature.
- → Can I swap out yellow miso?
Sure, white miso works for a milder flavor, while red miso gives a bolder, stronger taste.
- → Can I make this soup in advance?
Yes, definitely! You can prepare the broth ahead, refrigerate it, then reheat and add the crispy tofu before serving.
- → Why add miso at the end?
Miso contains probiotics that break down in high heat. Adding it last keeps its flavor and health benefits intact.
- → Can I adjust the flavors?
Of course! Tone down the ginger if you’d like, or swap it with extra onion, garlic, or bell pepper for a more personalized taste.