Miso Spinach And Tofu Broth Recipe

About this recipe

This Miso Spinach and Tofu Broth is a comforting Japanese-inspired soup that is perfect for a united family meal. Packed with garden-fresh spinach, silky tofu, and the umami flavors of miso, it offers warmth and satisfaction without compromising on dietary constraints. Light yet nourishing, this broth is diabetic-friendly, Jain-compliant, and vegetarian, making it suitable for a wide range of preferences. Ideal for chilly evenings or when you crave something wholesome, this recipe combines simplicity with crowd-pleasing flavors while being budget-friendly. Serve it warm for a delightful meal that feels like a hug in a bowl. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• - Yutaka White Miso Paste
• 300G Satono Yuki Tofu, 300G
• 163 Ml Kadoya Japanese Pure Sesame Oil, 163Ml
• 50 G Vandevi Asafoetida 50g
• 500 Ml Mizkan Rice Vinegar, 500Ml
• 60G Toasted White Sesame Seeds, 60G
• - Potts Vegetable Stock Can
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 1 Kg White Granulated Sugar

Instructions

1. 1. Heat the sesame oil in a large pot over medium heat and add the hing (asafoetida) to infuse the oil for 30 seconds.
2. 2. Pour in the vegetable stock and bring to a gentle simmer. Stir in the miso paste, soy sauce, and rice vinegar until fully dissolved.
3. 3. Add the cubed tofu to the broth and simmer for 5 minutes to allow the flavors to meld.
4. 4. Gently add the fresh spinach to the pot and cook for 2-3 minutes, just until wilted but still vibrant.
5. 5. Taste the broth and adjust seasoning with an optional pinch of sugar or a little more soy sauce if needed.
6. 6. Ladle the soup into bowls, garnish with sliced spring greens and toasted sesame seeds, then serve warm.