Miso soup is a staple in the healthy Japanese diet—it’s commonly eaten for breakfast or lunch, together with seasonal vegetables. Do not bring the soup to a boil once the miso has been added. Leave it at a simmer, or the heat will alter its taste and reduce the health benefits.
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- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, finely grated; or 2 cubes frozen garlic, such as Gefen Fresh Crushed Garlic
- 2 teaspoons finely grated fresh ginger or ⅔ teaspoon dried ginger
- 4 tablespoons white miso paste
- 2 tablespoons seasoned rice vinegar
- 6 cups water
- 1 pound firm tofu, drained and diced
- 6 scallions, white and light green parts only, thinly sliced
1. Heat evoo in a medium pot over medium heat. Add garlic and ginger, and sauté 2 minutes, until fragrant.
2. Add miso paste, vinegar, and water. Whisk until combined. Bring to a simmer, and reduce to low to keep warm.
3. Add tofu, and heat 5 minutes until just warm.
4. Divide into 4 small bowls. Garnish with scallions.
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