Trader Joes Miso Soup Recipe

This warm savory Trader Joes Miso Soup Recipe is made with rich Miso Ginger Broth and firm tofu and ready in 15 minutes. The tender shiitake mushrooms absorb the savory liquid as the greens wilt into the hot bowl. I rely on this quick shortcut when I need a fast and nourishing meal.

Better Than Takeaway

I used to order miso soup from my local sushi spot every week until I discovered Trader Joe’s Miso Ginger Broth. Using a pre-made base saves hours of making dashi from scratch while still delivering deep umami flavor.

My biggest mistake early on was boiling the broth aggressively after adding the tofu. I learned that keeping it at a gentle simmer preserves the delicate texture of the tofu and keeps the miso flavor intact.

Trader Joes Miso Soup Recipe Ingredients

• 1 carton (32 oz) Trader Joe’s Miso Ginger Broth
• 1 package (14 oz) Trader Joe’s Organic Tofu, cubed
• 1 cup Trader Joe’s Fresh Shiitake Mushrooms, sliced
• 2 cups Trader Joe’s Baby Spinach
• 2 green onions, thinly sliced

How To Make Trader Joes Miso Soup Recipe

1. Simmer the Broth: Pour the Miso Ginger Broth into a medium pot and heat over medium heat until it reaches a gentle simmer.
2. Cook the Mushrooms: Add the sliced shiitake mushrooms to the simmering broth and cook for 5 minutes until tender.
3. Add the Tofu: Gently fold in the cubed tofu and let it warm through for about 3 minutes without letting the soup boil.
4. Wilt the Greens: Stir in the baby spinach and remove the pot from the heat once the leaves wilt completely.
5. Garnish and Serve: Ladle the hot soup into bowls and top with thinly sliced green onions before serving immediately.

Recipe Tips

• Do not boil: Boiling ruins the delicate flavor of the miso and can cause the broth to separate.
• Press the tofu: Briefly draining and pressing the tofu prevents excess water from diluting your savory broth.
• Customize the greens: You can easily swap the baby spinach for chopped bok choy or shredded cabbage.

What To Serve With Miso Soup

This light soup pairs naturally with sushi rolls or a simple rice bowl. You can also serve it alongside chicken teriyaki and steamed edamame for a complete dinner.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid boiling the miso. Freezing is not recommended because the tofu changes to a spongy texture.

FAQs

• Can I use instant miso packets instead of broth? Yes, you can mix Trader Joe’s instant miso soup packets with boiling water. Add the extra tofu and mushrooms directly into the hot bowls.
• Is this soup vegan? Yes, as long as you use the Miso Ginger Broth and tofu, this entire recipe remains completely vegan.
• Can I add noodles to this soup? Absolutely. Cooked udon or ramen noodles make a fantastic addition if you want a more filling meal.

Nutrition

• Calories: 110 kcal
• Total Fat: 4g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 680mg
• Total Carbohydrate: 10g
• Protein: 9g

Trader Joes Miso Soup Recipe

Recipe by Nate Collins

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

This warm savory Trader Joes Miso Soup Recipe features soft tofu, tender mushrooms, and Miso Ginger Broth ready in just 15 minutes. This quick dinner shortcut offers a fast and cozy weeknight meal.

Ingredients

• 1 carton (32 oz) Trader Joe’s Miso Ginger Broth

• 1 package (14 oz) Trader Joe’s Organic Tofu, cubed

• 1 cup Trader Joe’s Fresh Shiitake Mushrooms, sliced

• 2 cups Trader Joe’s Baby Spinach

• 2 green onions, thinly sliced

Directions

• 1. Simmer the Broth: Pour the Miso Ginger Broth into a medium pot and heat over medium heat until it reaches a gentle simmer.
• 2. Cook the Mushrooms: Add the sliced shiitake mushrooms to the simmering broth and cook for 5 minutes until tender.
• 3. Add the Tofu: Gently fold in the cubed tofu and let it warm through for about 3 minutes without letting the soup boil.
• 4. Wilt the Greens: Stir in the baby spinach and remove the pot from the heat once the leaves wilt completely.
• 5. Garnish and Serve: Ladle the hot soup into bowls and top with thinly sliced green onions before serving immediately.