Miso flavoured broth with marinated tofu

Ingredients

• 200 gfirm tofu, cut into cubes
• 2 tbspteriyaki marinade
• 2 tbspmiso paste
• 600 mlvegetable stock
• a few leavesspring greens, shredded
• 2spring onions, sliced
• 1 tbspsoy sauce
• 1red chilli, sliced

Instructions

1. 1

   Marinate and simmer

   Toss the tofu in the teriyaki marinade and leave it for 15 minutes. Dissolve the miso in the vegetable stock and bring it to a simmer. Add the spring greens, half the spring onions and the soy sauce, then simmer for 2 minutes.

2. 2

   Grill and serve

   Grill the tofu for a few minutes, turning it until glazed. Divide it between bowls, pour over the broth and scatter with the remaining spring onions and the chilli.

What is miso broth with tofu?

Miso broth is a savoury Japanese-style soup made by dissolving fermented soybean paste into stock or another liquid. This version pairs it with teriyaki-marinated tofu and greens for a simple bowl with sweet-savoury and fresh, spicy notes.

The method keeps the broth brief and gently simmered, while grilling the tofu separately gives its marinade a glossy finish before it meets the soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 143 calories, 13g protein, 10g carbs, 6g fat.

The vegetable stock and miso make up most of the broth, while tofu supplies much of the protein and some of the fat. Teriyaki marinade and tofu contribute to the fat, and the marinade, miso and vegetables contribute carbohydrates; serve with a measured portion of rice if you would like a more substantial plate.

Choosing the ingredients

Miso paste: dissolve it into the stock before adding the other ingredients so it disperses evenly through the broth.

Firm tofu: cubes hold their shape during grilling and serving. Teriyaki marinade provides seasoning and helps the outside become glazed.

Spring greens and spring onions: the greens soften in the broth, while some spring onion is simmered and the rest is added fresh at the end.

Getting the tofu glazed

Marinating: give the tofu the full 15 minutes in the teriyaki marinade so the cubes are coated before grilling.

Grilling: turn the cubes as they cook and look for a glazed surface. The recipe gives no exact grilling time, so use the appearance of the tofu rather than a fixed number of minutes.

Keep the broth gentle

Once the miso has dissolved, bring the stock to a simmer rather than a vigorous boil. Add the greens, half the spring onions and soy sauce, then cook them for the stated 2 minutes.

This short simmer lets the greens soften while keeping the broth quick to prepare. The rest of the spring onions and the chilli go on after serving.

Finishing each bowl

Divide the grilled tofu between the bowls before ladling over the broth. Finish with the reserved spring onions and sliced chilli for a fresh, sharp contrast to the savoury soup.

Serve as soon as it is assembled so the tofu stays glazed and the fresh toppings retain their bite.

What to serve alongside

The broth and tofu make a light meal on their own. For a more filling bowl, serve with cooked rice or noodles, keeping them separate until serving so you can control how much goes into each portion.

A simple side of steamed vegetables also works well if you want to add more vegetables without changing the soup itself.

Recipe notes & tips

• Cut the tofu into evenly sized cubes so they are easy to turn on the grill.
• Measure out half the sliced spring onions before adding any to the broth, so you have enough left for the garnish.
• Dissolve the miso thoroughly in the stock before bringing it to a simmer.
• Keep the broth at a simmer while the greens cook for 2 minutes.
• Add the chilli at the end to keep its fresh flavour and colour.

Variations

• Add mushrooms: slice them and simmer them with the greens.
• Use pak choi: shred the leaves and add them in place of the spring greens.
• Adjust the heat: use less chilli for a milder bowl.
• Add rice noodles: cook them separately and divide them between the bowls.
• Finish with sesame seeds: scatter them over the bowls just before serving.

Common mistakes to avoid

• Skipping the marinade: leave the tofu in the teriyaki marinade for the full 15 minutes.
• Boiling hard: keep the miso broth at a simmer rather than letting it boil vigorously.
• Overcooking the greens: simmer them for the stated 2 minutes so they do not become too soft.
• Forgetting the garnish: reserve half the spring onions for the finished bowls.
• Grilling without turning: turn the tofu cubes so their surfaces glaze evenly.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently until piping hot; if possible, keep the tofu and fresh toppings separate from the broth until serving.

Frequently asked questions