Ginger Miso Brothy Soup (Print)
Aromatic ginger-miso broth with rice and crispy sesame tofu - a comforting, gut-friendly meal that's simple to prepare.
# Ingredients:
→ Shredded Sesame Tofu
01 -
1 lb block super firm tofu
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1 1/2 tbsp tamari
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1 tbsp rice vinegar
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1 tbsp cornstarch
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1 tbsp sesame seeds
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1 1/2 tbsp avocado oil
→ Ginger Miso Brothy Soup
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2 tsp avocado oil
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1/2 medium yellow onion
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4 thin slices of fresh ginger root
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5 cloves garlic, thinly sliced
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1 Fresno pepper, thinly sliced
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3 scallions, thinly sliced with white and green ends separated
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3 dried shiitake mushrooms
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4 1/2 cups hot water
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2-3 tbsp yellow miso paste
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2 tsp sesame oil, plus more for serving
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Juice and zest of half a lemon
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Kosher salt, as needed
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Cooked rice, for serving
# Directions:
01 -
Preheat the 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 tofu shreds. Top the tofu with the tamari, vinegar, cornstarch, and sesame seeds then drizzle with the oil. Toss to coat then spread the shreds into a single layer on the tray. Bake for 15 minutes, then toss the shreds using tongs and bake again for 5-8 minutes until crispy.
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Heat oil in a large pot over medium-low heat. When hot, add the onion with a pinch of salt and sauté for 5 minutes or until the onions have started to soften and become golden in color. Add the ginger, garlic, pepper, and white parts of scallions and continue to sauté until fragrant, about 2 minutes.
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Add in the dried mushrooms and 3 1/2 cups water. Stir to combine, bring to a boil then reduce to a simmer for 15 minutes.
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While the broth simmers, add the miso paste, remaining 1 cup of water, and sesame oil to a large glass measuring cup. Whisk together until the miso is fully dissolved with no lumps.
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Remove the mushrooms from the soup pot then pour in the miso mixture and add the lemon zest and juice. Use an immersion blender to blend the broth smooth then stir in the green parts of the scallions.
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Add a scoop of rice to a serving bowl then ladle the broth around the rice. Top with the crispy tofu and garnish with extra sesame oil if desired.
# Notes:
01 -
Prepare the broth in advance for meal prep convenience. Store in the refrigerator, then simply heat and add fresh tofu when ready to serve.
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Add miso at the very end on low heat to preserve its probiotic benefits and flavor.
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Feel free to adjust aromatics to your preference - reduce ginger or omit sesame oil if desired.