soup · vegetarian · 15 min

Miso tofu egg soup

Name: Miso tofu egg soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 160 g Firm silken tofu — cut into cubes; 50 g Shelled edamame, cooked; 1 Large egg; 10 g Miso paste; 200 ml Water; 30 g Baby spinach

A mild miso broth with tofu, edamame and ribbons of fully cooked egg, ready in one saucepan.

By GLP-3 Wiki · Updated September 2026 · How we review

AI-generated recipe illustration

makes 1 serving

25.4 g protein4 g fiber258 kcalper serving

One serving: 1 portion. Nutrition is estimated per serving; changing the batch size scales the ingredients.

Prep: 5 min · Cook: 10 min · Total: 15 min

Contains: soy, egg. Check ingredient labels for allergens and cross-contact.

Ingredients

160 gFirm silken tofu — cut into cubes
50 gShelled edamame, cooked
1Large egg
10 gMiso paste
200 mlWater
30 gBaby spinach

Steps

Warm the broth
Bring the water to a gentle simmer. Add tofu and cooked edamame and simmer for 3–4 minutes until heated through.
Add egg ribbons
Beat the egg in a cup. Slowly pour it into the simmering soup while moving a spoon gently around the pan. Simmer until the ribbons are fully set and reach 160°F / 71°C, then add spinach to wilt.
Stir in miso
Turn off the heat. Mix miso with a spoonful of hot broth in a small bowl until smooth, then stir it back into the soup. Serve promptly.

For a smaller portion

Serve a small cup first, including some tofu and egg. Keep the remaining soup refrigerated if you will not finish it soon.

Notes

Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for up to 3 days; reheat the portion you need to 165°F / 74°C.
Use plain vegetarian miso rather than an instant mix containing fish stock. Some miso includes barley or other grains; check the label for gluten and other allergens.

Download the 50-recipe book (PDF)

Prints ingredients for 1 serving, with nutrition per serving.

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