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Tofu and vegetable soup

tofu and vegetable soup

I used to spend hours making soup. But now, I just don’t have the time or patience. While it can’t compare to home-made soup, I always keep some chicken and vegetable soup around for those moments when someone wants some hot, brothy goodness. Last weekend, my son had a craving for miso soup. So I made tofu miso soup and threw in some veggies. It was quick, easy, and just hit the spot.

Preparation Time: 10 minutes

Cook Time: 5 to 10 minutes

Servings: 4


5 cups low sodium chicken or vegetable stock

1 package of 14 oz firm tofu

1 bunch spinach

1 can of 7 oz baby corn

1 can of 5 oz water chestnut

2 teaspoons miso paste


  1. Wash the spinach. Rinse canned water chestnut, baby corn.

  2. Bring low sodium chicken or vegetable stock to a boil in a pot (approximately 5 minutes).

  3. Add miso paste. Dissolve miso in paste under medium heat.

  4. Add cubed tofu. Add baby corn, water chestnut. Add spinach. Simmer for 1 minute.

  5. Top with chopped scallion and serve.


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