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Miso Soup with Tofu and Green Onions

A light miso soup made with vegetable broth, green onions, ginger, garlic, miso paste, tofu, and simmered until flavors meld.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Miso and tofu share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Miso Soup with Tofu and Green Onions

Time10 minutes

Ingredients

Directions

  1. Bring broth to a boil in a medium saucepan over medium-high heat.

  2. Stir in the green onions, ginger, and garlic.

  3. Reduce heat, cover and simmer for 10 minutes.

  4. Add the miso paste and stir until dissolved.

  5. Add the tofu, cover and simmer for 10 minutes before serving.

Nutrition, whole recipe (rough)

160Calories
11 gProtein
6 gFat
18 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Tofu100g firm76
Onion1 medium (110g)44
Miso1 tbsp (18g)34
Garlic1 clove (3g)4
Ginger1 tsp grated fresh (2g)2

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Miso + tofutop 1% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + misotop 6% of all pairs
    Smell alikemoderate
    Cooked together128 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Ginger + garlictop 6% of all pairs
    Smell alikemoderate
    Cooked together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Vegetable broth
Forms the liquid base that carries all the other flavors.
Light-colored miso paste
Adds savory, salty depth and umami to the broth.
Firm tofu
Provides soft, mild protein cubes that hold their shape while simmering.
Fresh ginger root
Adds a warm, aromatic pungency that brightens the broth.

The step that matters

Add the miso paste and stir until dissolved. Miso is a fermented paste that should be fully dispersed in the hot broth so it blends evenly. Boiling it vigorously can dull its aroma and flavor, so keep the soup at a gentle simmer once it is added.

Swap the clove

How well each one fits the dish's main ingredients (onion, ginger, garlic, miso, tofu):

  1. Turmericfits better
  2. Cuminfits better
  3. Corianderfits better
  4. Clovethe original

Fit is the average pairing score against onion, ginger, garlic, miso, tofu. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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