Hearty Miso Soup

First, let me start this post by saying I hope everyone had a wonderful holiday season…I know I did!

I did not go home for the holidays, but luckily my family came cross-country to spend their winter vacation with me in New York! I have never spent the holidays in NYC before and let me tell you it was quite festive. The colorful lights everywhere, the light snow on Christmas Eve…it put the whole family in the Christmas spirit!

I made this recipe the week before my family came into town and due to the hustle and bustle of Christmas and New Years the posting of this recipe was set aside in favor of museum tours and marathon brunches. But that does not mean it was left behind!


Miso soup is a delicious, light option for warming your insides during the freezing winter months. Traditionally, miso soup is extremely simple: miso broth, seaweed, tofu, and scallions. I decided to add some hearty goodness to this warming dish. I also made the flavor a little more spicy, and I must say this experiment went extremely well!


Hearty Miso Soup (makes 6 servings)


  • 1 package tofu, cubed
  • 2 Tbsp soy sauce
  • 1 Tbsp chili sauce (add less for milder spicy flavor)
  • 1/2 Tsp rice vinegar (optional)
  • 2 Tbsp olive oil
  • 2-3 Tbsp marinated ginger (chopped)
  • 1 package miso broth mix
  • 2 cups chicken broth
  • 1/2 onion, coarsely chopped
  • 1-2 bell peppers, coarsely chopped
  • 1/4 cup scallions, thinly chopped
  • Optional: Sriracha sauce


Mix soy sauce, chili sauce, rice vinegar, and ginger in a bowl. Add the cubed tofu and let the mixture marinate (I let it sit for 5-10 minutes, the marinating step doesn’t need to take long). In a saucepan, heat olive oil on medium to medium-high heat. Take tofu out of marinade and set the cubes gently onto the hot saucepan. Be careful because the marinade hitting the saucepan might splatter! Let tofu fry lightly on each side until golden brown, rotating the cubes as necessary. When golden, take off heat.

In a large pot, heat chicken broth, onions, and bell peppers. Add in miso soup mix and the rest of what’s left in the marinade bowl. Heat the soup mixture until the onions and bell peppers start to soften. Next, add tofu and scallions and let all the ingredients simmer together for another 5 minutes.

You can let the soup simmer as long as you’d like. The longer it simmers, the more the liquid boils off and the flavor intensifies. When you can’t wait any longer, carefully ladle yourself a hot bowl of this healthy soup and drizzle with Sriracha if you dare!


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