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When it's chilly outside, nothing beats this rich miso and ginger soup topped with super-crispy sesame tofu. The punchy broth and the crunchy tofu bits come together, making a meal that's both comforting and satisfying.
This dish came together one night when I wanted the taste of my go-to Japanese place at home. After a bunch of tweaks, it became everyone’s favorite at my place, especially when the rain's pouring down.
Dreamy Ingredients
- 450g block of extra-firm tofu: best choice for grating up perfectly
- 1½ Tbsp tamari: brings rich flavor soy sauce just can't match
- 1 Tbsp rice vinegar: adds a nice bit of tang that balances everything
- 1 Tbsp cornstarch: makes your tofu crisp up big time
- 1 Tbsp sesame seeds: gives a nutty crunch in every bite
- 1½ Tbsp avocado oil: handles high heat without burning or smoking
- 2 tsp avocado oil: perfect for sautéing all those aromatics
- Half a medium yellow onion: gives the broth a solid starting flavor
- Four slices fresh ginger root: brings cozy warmth and its signature scent
- Five minced garlic cloves: turns the savory flavors up a notch
- One sliced Fresno chili: for a little kick but not crazy hot
- Three thinly sliced green onions: adds a pop of color and tastiness
- Three dried shiitake mushrooms: loads of that earthy, savory goodness
- 4½ cups hot water: that’s your flavorful soup base
- 2 to 3 Tbsp yellow miso paste: what brings the real depth and nutrition
- 2 tsp sesame oil: really pumps up those nutty, toasty, Asian notes
- Zest and juice of half a lemon: makes your broth bright and fresh at the end
- Kosher salt as needed: add as much or as little as you like
- Cooked rice: makes it way more filling and rounds it out
Easy Step-by-Step Directions
- Get the tofu ready:
- Heat your oven to 220°C and line a baking sheet. Shred the tofu on a box grater right onto the sheet. Drizzle tamari and rice vinegar all over, then sprinkle with cornstarch and sesame seeds. Pour on the oil and toss gently till it’s all coated. Spread it out, bake 15 minutes, flip with tongs, then let it crisp for another 5 to 8 minutes till it’s golden and crunchy.
- Start your flavor base:
- Heat some avocado oil in a big pot over low-medium. Toss in the onion and some salt, cook about 5 minutes until it softens and gets a bit of color. Stir in ginger, garlic, chili, and the white parts of the green onions. Let it all sizzle for around 2 minutes so it smells amazing.
- Work on the broth:
- Add in the dried mushrooms and 3½ cups hot water. Give it a stir, bring to a boil, then simmer gently for 15 minutes to get all the flavors going.
- Make your miso mix:
- While that cooks, grab a big measuring cup and whisk the miso paste together with the last cup of water and your sesame oil. Stir till it’s totally smooth with no lumps—doing this keeps those good-for-you probiotics alive.
- Finish the broth:
- Pull out the mushrooms, pour in the miso mixture, then add the lemon zest and juice. Use a hand blender for a silky broth if you want, then mix in the green part of your green onions.
- Time to serve:
- Dole out some rice into bowls, carefully ladle the broth around it, pile on the crispy tofu, and drizzle extra sesame oil if you're into even more flavor.
Fresh ginger is really what turns this broth into something special. We like making it when autumn evenings get chilly and sniffles are going around. The hot broth and the soothing powers of ginger and miso? Total comfort.
Storing the Broth
Your broth holds up fine in the fridge for four days if you pop it into an airtight container. The flavors actually get better as they chill together. For keeping it longer, pour into freezer-safe containers or even ice cube trays and freeze for two months max. When you’re ready to use, just let it thaw in the fridge the night before.
Swap Ideas
Can’t find extra-firm tofu? Press firm tofu under something heavy for half an hour and use that instead. Skipping soy? Tempeh or just roasted mushrooms work too. If yellow miso’s not around, try white for something lighter or red for a bolder taste. Feel free to switch things up for what you like and need.
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Serving and Sides
This soup’s filling enough on its own, but you can jazz it up more—toss in torn nori sheets, bamboo shoots, or a handful of wilted greens. Use chopsticks and a big spoon to get all those different bites. Got friends over or want to make it special? Pair with little spring rolls or dumplings for a feast.
Helpful Pro Tips
- Shred tofu while it’s still a bit frozen to get nice, defined strips and better texture
- Stash your miso paste in the fridge after opening to keep it fresh for months and packed with nutrients
- If you’re making extra to save, keep your tofu and broth separate—only put them together when you serve so your tofu stays super crunchy
Frequently Asked Questions
- → How can I make tofu crispy?
To get that tofu crunchy, crumble it up, mix with tamari, rice vinegar, cornstarch, and sesame seeds, then bake at a high temp until golden.
- → Can I swap yellow miso?
Absolutely! White miso will give a milder taste, while red miso brings a deeper, stronger flavor.
- → Can I make this soup ahead of time?
Sure thing! Prep the broth ahead and store it in the fridge. Reheat when ready and add the crispy tofu just before eating.
- → Why is miso added at the end?
Miso has probiotics that can be killed by high heat. Adding it late in the process keeps its taste and health perks intact.
- → Can I tweak the flavors to my liking?
Of course! Dial down the ginger if you'd like or swap it out for more garlic, onion, or even bell pepper—make it your own.