Japanese Tofu and Vegetable Soup

A light, clear soup of tofu, carrots, shiitake mushrooms and spinach, flavoured with ginger and soy sauce.

TIME BREAKDOWN
Prep: 15 min
Cook: 20 min
Total: 35 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 1 litre hot vegetable stock (2 stock cubes)
  • 2cm fresh root ginger, thinly sliced
  • 2 tbsp light soy sauce
  • 1 tbsp mirin
  • 2 carrots, peeled and cut into thin half-moons
  • 100g shiitake mushrooms, sliced
  • 300g firm tofu, cut into 2cm cubes
  • 100g baby spinach
  • 3 spring onions, finely sliced
  • 1 tsp toasted sesame oil

Method

  1. Put the stock, ginger, soy sauce and mirin in a saucepan, bring to a simmer and cook for 5 minutes.

  2. Add the carrots and shiitake and simmer for 8 minutes until tender.

  3. Add the tofu and heat gently for 3 minutes, then stir in the spinach until wilted.

  4. Ladle into bowls, scatter over the spring onions and drizzle with the sesame oil.