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Ingredients
1x
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 tbsp white miso paste
- 8 oz soft tofu, cubed
- 1 tbsp wakame seaweed
- 1 cup chopped scallions, cilantro, or basil
Instructions
Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.
Add the broth, scraping the pot well.
Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender.
Whisk miso with a ladle of warm broth, then stir back into the pot off heat. Add tofu and wakame.
For chunky soups, keep the texture intact. Add noodles/pasta late enough that they do not overcook.
Prepare the fresh herbs separately if needed, adjust seasoning, garnish, and serve hot.
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Weeknight Winners
