Ginger Miso Broth

Ingrédients

serves 2-3

For the crispy tofu:

1 block tofu, cubed

2 tablespoons low-sodium tamari

1 tablespoon maple syrup

1 teaspoon sesame oil

For the broth:

2 inch ginger, grated (about 2 teaspoons)

2 large garlic cloves, grated

2 stalks scallions, white and green separated

6 cups water

1 piece dried kombu (optional)

2 teaspoons vegan ‘no-chicken’ bouillon paste

3 tablespoons white miso paste*

For serving:

Cooked white rice or noodles (vermicelli, rice, or ramen)

Cilantro

Green scallions

Chili oil

Limes

Instructions

Recipe for Ginger Miso Broth aka period soup

Method:

Make the crispy tofu: Boil or press tofu cubes, then marinate in tamari, maple syrup, and sesame oil for 10 minutes. Sauté in a skillet over medium heat until golden and crisp on all sides.

Cook the aromatics: In a small pot, heat neutral oil. Add ginger, garlic, and the white part of the scallions. Sauté for about 1 minute, until fragrant (careful not to burn).

Simmer the broth: Add the water and kombu (if using) and bring to a gentle simmer. Remove kombu once simmering—it can get slimy if left in too long.

Add bouillon and miso: Whisk both with a bit of hot broth before adding to the pot so they dissolve evenly (and don’t clump).

If you’re cooking tofu directly in the broth, remove the kombu, whisk in the bouillon, and simmer the tofu for a few minutes before stirring in the miso at the end.

Serve: Add rice or noodles if you’d like, then top with crispy tofu, cilantro, scallion greens, chili oil, and a squeeze of lime—or just sip it straight from the bowl.

*Recipe Note: Miso paste strength and saltiness varies a lot by brand. We like Miso Master, which is on the milder side. If yours is saltier, start with 1–2 tablespoons and adjust to taste.