Description
This Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu is a comforting and gut-friendly meal. It features an aromatic broth infused with ginger, garlic, and miso, paired with crispy baked tofu seasoned with sesame seeds. It’s a flavorful and nourishing dish perfect for weeknights or meal prep.
Ingredients
- 1 lb block super firm tofu
- 1 1/2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
- 1 1/2 tbsp avocado oil
- 2 tsp avocado oil
- 1/2 medium yellow onion
- 4 thin slices of 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 1/2 cups hot water
- 2–3 tbsp yellow miso paste
- 2 tsp sesame oil, plus more for serving
- Juice and zest of half a lemon
- Kosher salt, as needed
- Cooked rice, for serving
Instructions
- Preheat oven to 425°F. Line a baking tray with parchment paper. Grate tofu over the largest holes of a box grater onto the tray. Toss tofu shreds with tamari, rice vinegar, cornstarch, and sesame seeds. Drizzle with oil and toss to coat. Spread shreds in a single layer on the tray. Bake for 15 minutes, toss, then bake for another 5-8 minutes until crispy.
- Heat oil in a large pot over medium-low heat. Sauté onion with salt for 5 minutes until softened and golden. Add ginger, garlic, pepper, and white parts of scallions. Sauté until fragrant, about 2 minutes.
- Add dried mushrooms and 3 1/2 cups water. Bring to a boil, then reduce to a simmer for 15 minutes.
- While broth simmers, combine miso paste, remaining 1 cup of water, and sesame oil in a large glass measuring cup. Whisk until miso is fully dissolved.
- Remove mushrooms from the soup pot. Pour in the miso mixture, lemon zest, and juice. Use an immersion blender to blend the broth smooth. Stir in the green parts of the scallions.
- Place rice in a serving bowl. Ladle broth around the rice. Top with crispy tofu and garnish with extra sesame oil if desired.
Notes
- Broth can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
- Add miso at the end of cooking on low heat to preserve probiotics and flavor.
- Adjust aromatics like ginger and spice levels to your preference.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soups & Stews
- Method: Baking, Simmering, Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Fat: 15 g
- Carbohydrates: 25 g
- Protein: 18 g
Keywords: Ginger Miso Sesame Tofu, Ginger miso sesame tofu recipe, Sesame ginger miso tofu instructions, How to make ginger miso sesame tofu, Easy ginger miso sesame tofu, Vegan ginger miso sesame tofu, Tofu with ginger miso and sesame, Marinated ginger miso sesame tofu, Baked ginger miso sesame tofu, Pan-fried ginger miso sesame tofu, Spicy ginger miso sesame tofu, Sweet ginger miso sesame tofu, What is ginger miso sesame tofu, Ginger miso sesame tofu ingredients, Best ginger miso sesame tofu, Quick ginger miso sesame tofu, Tofu ginger sesame miso dish, Flavorful ginger miso sesame tofu, Savory ginger miso sesame tofu, Umami ginger miso sesame tofu, Asian-inspired ginger miso sesame tofu