Miso Broth with Silken Tofu and Egg Ribbons

Warm, soothing miso soup with ultra-soft silken tofu and gentle egg ribbons—high in protein, light on the stomach, and ideal for a nourishing small meal.

Ingredients

• 4 cups (1 L) low-sodium vegetable or chicken broth
• 3–4 tbsp white miso paste
• 14 oz (400 g) silken tofu, cut into large soft cubes
• 4 large eggs
• 2 cups baby spinach
• 2 tsp grated fresh ginger (or 1 tsp ground ginger)
• 1 tbsp low-sodium soy sauce (optional, for seasoning)
• 2 tsp toasted sesame oil (optional, for a gentle nutty finish)

Method

• 1

  Step 1: Warm the broth gently

  In a medium saucepan, add the broth and ginger. Bring to a *gentle simmer* over medium heat (small bubbles around the edges), about 5 minutes. Keep it below a full boil for the smoothest, mildest soup.

• 2

  Step 2: Add tofu and wilt the spinach

  Slide in the silken tofu cubes carefully (a spoon helps prevent breakage). Simmer very gently for 2 minutes to warm through, then add spinach and stir once or twice until just wilted, about 30–60 seconds.

• 3

  Step 3: Make egg ribbons

  Whisk eggs in a bowl until uniform. With the soup at a gentle simmer, slowly drizzle the eggs into the pot in a thin stream while stirring the soup in one direction with chopsticks or a fork. Stop stirring after 10 seconds and let the ribbons set, about 30 seconds.

• 4

  Step 4: Dissolve miso off-heat (no boiling)

  Turn heat to low or off. Ladle about 1/2 cup hot broth into a small bowl, whisk in the miso until smooth, then stir it back into the pot. Taste and add soy sauce if needed (miso varies in saltiness).

• 5

  Step 5: Finish and serve

  If using, stir in sesame oil. Serve hot in two bowls, making sure each gets plenty of tofu and egg.

Tips

• **Miso choice:** White (shiro) miso is the mildest and easiest on the stomach. Avoid boiling after adding miso to keep flavor smooth.
• **Extra-tender texture:** Cut tofu into larger cubes and stir minimally—silken tofu breaks easily, but that softness is part of the comfort.
• **Make it even lighter:** Skip the sesame oil and soy sauce; the miso will still carry the soup.
• **Serving ideas:** Great as-is, or alongside a small portion of steamed rice if you want a bit more fullness without heaviness.

Nutrition (per serving, estimate)