Tofu Soup with Spinach

Sonja Overhiser

This tofu soup recipe makes a nourishing, satisfying meal! It features spinach, mushrooms, and a flavorful broth.

Ingredients 15

1 tablespoon olive oil
1/2 medium white onion, sliced
12 ounces baby bella and/or shiitake mushrooms, sliced (stems removed for shiitakes*)
½ ounce dried mushrooms (like porcini)
2 celery ribs, sliced
4 garlic cloves, smashed
1 teaspoon grated ginger
2 tablespoons yellow or white miso**
1 tablespoon soy sauce
1 ¼ teaspoon kosher salt
1 package extra firm tofu, cut into bite-sized cubes
4 cups baby spinach (or chopped spinach)
3 carrots, sliced into ribbons
2 green onions, thinly sliced
Chili garlic sauce, to garnish (optional; we found we preferred this soup without!)

01
Heat the olive oil over medium heat. Add the onion and fresh mushrooms and cook for 5 minutes, stirring frequently, until tender.
02
Add 6 cups water to the pot. Stir in the dried mushrooms, celery, garlic, ginger, miso, soy sauce, salt and tofu. Bring to a simmer and simmer for 12 minutes. Taste and adjust salt until the broth tastes bold and flavorful.
03
Turn off heat and stir in the spinach. Serve hot in bowls, garnished with shredded carrots and green onions.

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