Go Back
Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu Recipe
Ben Carraoli

Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu Recipe

I still remember the first time I made this Ginger Miso Brothy Soup with Crispy Shredded Sesame Tofu — the aroma of ginger and garlic filled my kitchen in minutes. I couldn’t wait to dig into that deep, savory broth paired with crunchy tofu and warm rice. It felt like a gentle hug in a bowl, cozy and truly satisfying
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb super firm tofu – Choose super firm tofu so it holds up when shredded; softer tofu won’t crisp as well.
  • 1 ½ tbsp tamari – Adds salty umami richness; use gluten‑free tamari if needed.
  • 1 tbsp rice vinegar – A bright acidity that balances the savory soy flavor.
  • 1 tbsp cornstarch – Helps the tofu get perfectly crispy in the oven.
  • 1 tbsp sesame seeds – Provides a delicate nutty crunch on the tofu.
  • 1 ½ tbsp avocado oil – A high‑heat oil that helps the tofu brown beautifully.
  • 2 tsp avocado oil – For sautéing aromatics; a neutral high‑smoke oil works best.
  • ½ medium yellow onion – Builds a sweet flavorful base for the broth.
  • 4 thin slices of fresh ginger root – Fresh ginger adds spice and warmth.
  • 5 cloves garlic thinly sliced – Garlic infuses the broth with aromatic depth.
  • 1 Fresno pepper sliced – Adds a bit of heat; use a milder pepper if preferred.
  • 3 scallions sliced (white and green ends separated) – The whites go in the broth; the
  • greens finish it.
  • 3 dried shiitake mushrooms – Boosts earthy umami flavor in the broth.
  • 4 ½ cups hot water – Forms the base of your soup absorbing all the aromatics.
  • 2 –3 tbsp yellow miso paste – Brings a savory depth full of probiotics.
  • 2 tsp sesame oil + extra for serving – Adds rich, toasty flavor.
  • Juice + zest of ½ lemon – Brightens the broth with a citrus twist.
  • Kosher salt – To taste.
  • Cooked rice – Your hearty base for serving.

Method
 

  1. First, preheat your oven to 425°F and line a baking tray with parchment paper. Using the largest holes of a box grater, grate the super firm tofu straight onto the tray — this gives you long, ribbon‑like shreds that crisp beautifully.
  2. Next, drizzle the tofu with tamari, rice vinegar, cornstarch, sesame seeds, and avocado oil. Toss it to coat well, then spread it into a single layer. Bake for 15 minutes, then toss and bake for another 5–8 minutes until golden and crispy.
  3. In a large pot over medium‑low heat, warm the avocado oil and add the sliced onion with a pinch of salt. Cook until the onions soften and turn slightly golden, about 5 minutes. Add garlic, ginger, Fresno pepper, and scallion whites, cooking another 2 minutes until fragrant.
  4. Add dried shiitake mushrooms and 3 ½ cups hot water, then bring the mixture to a boil. Reduce the heat and simmer for 15 minutes to deepen the flavor.
  5. While the broth simmers, dissolve the miso and sesame oil in the remaining cup of water in a large measuring cup. Once the mushrooms are removed from the soup, stir in the miso mixture, lemon zest, and juice. Use an immersion blender to make the broth silky.
  6. Place a scoop of warm cooked rice in a bowl and ladle the hot broth around it. Top with the crispy shredded sesame tofu and finish with a drizzle of sesame oil or extra scallion greens.

Notes

  • I like to make the broth the day before and chill it. It deepens the flavor and makes weeknight dinners faster.
  • I add the miso at the end on low heat so I don’t destroy its probiotic benefits or flavor.
  • If I’m not into too much spice, I swap the Fresno pepper for red bell pepper without losing complexity.
  • Using leftover rice always saves time and gives the soup even better texture.