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Ginger Miso Brothy Soup with Crispy Sesame Tofu Recipe
Ash Tyrrell

Ginger Miso Brothy Soup with Crispy Sesame Tofu Recipe

When I first made this Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu, I instantly fell in love with the warm, soothing broth and the satisfying crunch of the tofu. The fragrant ginger, garlic, and miso created such an inviting aroma in my kitchen
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb super-firm tofu – Best for shredding and achieving crispy texture.
  • 1½ tbsp tamari – Adds rich savory depth.
  • 1 tbsp rice vinegar – Balances flavors with gentle acidity.
  • 1 tbsp cornstarch – Helps create a crispy exterior.
  • 1 tbsp sesame seeds – Adds nutty flavor and crunch.
  • 1½ tbsp avocado oil – Helps the tofu roast evenly.
  • 2 tsp avocado oil – Used to sauté aromatics.
  • ½ medium yellow onion – Builds natural sweetness.
  • 4 thin slices fresh ginger – Adds warmth and brightness.
  • 5 cloves garlic thinly sliced – Provides bold flavor.
  • 1 Fresno pepper thinly sliced – Optional heat.
  • 3 scallions white and green parts separated – Adds layered flavor.
  • 3 dried shiitake mushrooms – Boosts deep umami flavor.
  • 4½ cups hot water – Forms the base of the broth.
  • 2 –3 tbsp yellow miso paste – Creates savory richness and probiotics.
  • 2 tsp sesame oil plus more for serving – Adds aroma and depth.
  • Juice and zest of half a lemon – Brightens the soup.
  • Kosher salt – Adjust to taste.
  • Cooked rice – For serving and added comfort.

Method
 

  1. Start by preheating your oven and shredding the super-firm tofu using a box grater. Toss the shredded tofu with tamari, rice vinegar, cornstarch, sesame seeds, and avocado oil. Make sure every piece is evenly coated for the best texture.
  2. Spread the tofu evenly on a lined baking sheet. Roast until golden brown and crispy, flipping halfway through. This step creates the crunchy topping that contrasts beautifully with the broth.
  3. Heat avocado oil in a large pot over medium heat. Add onion, ginger, garlic, Fresno pepper, and scallion whites. Cook until fragrant and softened to build a flavorful base.
  4. Add dried shiitake mushrooms and hot water to the pot. Bring to a gentle boil, then reduce the heat and simmer. This allows the mushrooms to infuse deep umami flavor.
  5. Whisk miso paste with a small amount of hot water until smooth. Stir it into the soup along with sesame oil, lemon zest, and lemon juice. Remove mushrooms before blending if desired.
  6. Use an immersion blender to create a smooth, velvety broth. Adjust salt if needed. Serve over cooked rice and top with crispy sesame tofu.

Notes

  • I like to toast the sesame seeds before mixing them with tofu for deeper flavor.
  • I allow the broth to simmer a few extra minutes to intensify taste.
  • I always add scallion greens at the end to keep them fresh and vibrant.
  • I keep tofu separate when storing so it stays crispy.
  • I taste and adjust lemon and salt before serving for balance.