Japanese Miso Soup with Tofu
A comforting miso soup using leftover cooked vegetables and silken tofu.
Ingredients
- 4 cups dashi or vegetable broth
- 3 tbsp miso paste
- 1 block silken tofu
- 1 cup leftover cooked greens
- 2 green onions
- 1 sheet nori
Instructions
- 1
Heat broth in a pot but do not boil.
- 2
Whisk miso paste into a small amount of warm broth, then stir back in.
- 3
Add tofu and leftover greens, heat gently.
- 4
Serve topped with green onions and torn nori.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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