rice soup recipe
- The Best rice soup recipe
- Classic Japanese Miso Rice Soup with Tofu and Greens
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Japanese Miso Rice Soup with Tofu and Greens Works
- ❓ Frequently Asked Questions About Japanese Miso Rice Soup with Tofu and Greens
The Best rice soup recipe
I also love how rice soup is packed with nutrients. The rice provides energy, and the broth—whether it’s made with chicken, vegetable, or even a simple bouillon cube—gives essential minerals like sodium and potassium. Plus, you can load it up with fresh veggies like carrots, spinach, or mushrooms for extra fiber and vitamins. It’s a dish that’s as nourishing as it is satisfying, and it’s something I can make from scratch without spending a ton of money. My kids often ask for it because it’s comforting, but I also enjoy making it for myself—it’s a reminder that simple, wholesome food can be just as delicious as anything fancy. Whether you’re feeding a crowd or just yourself, this soup is a reliable way to enjoy something warm, filling, and full of flavor.
Classic Japanese Miso Rice Soup with Tofu and Greens
A comforting bowl of miso rice soup, packed with tender tofu, fresh spinach, and a savory miso broth. Perfect for a quick weeknight meal or a cozy dinner.
🥘Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp neutral oil
- 2 cups baby spinach
- 1/2 cup sliced green onions
👨🍳Directions
-
1
In a large pot, combine broth, miso paste, mirin, ginger, and garlic. Bring to a gentle simmer over medium heat and let steep for 5 minutes. -
2
Heat oil in a saucepan over medium-high heat. Add tofu cubes and cook until lightly browned and crispy on all sides, about 5 minutes. Remove and set aside. -
3
In the same saucepan, sauté spinach until wilted (about 2 minutes). Stir in green onions and set aside. -
4
While the broth continues to simmer, gently fold in the tofu and greens. Taste and adjust seasoning if needed.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Japanese Miso Rice Soup with Tofu and Greens Works
❓ Frequently Asked Questions About Japanese Miso Rice Soup with Tofu and Greens
How long should I simmer the chicken broth before adding the rice?
Simmer the broth for about 10–15 minutes until it reduces slightly and develops a rich, savory flavor. This step helps deepen the broth’s taste without overcooking the chicken.
Can I substitute white rice for jasmine rice in this recipe?
Yes, you can use white rice, but jasmine rice works best because its fragrant aroma complements the soup’s flavors. Cook it according to package instructions (usually 1:1 rice-to-water ratio for 15 minutes) until tender.
What if I don’t have a rice cooker?
No rice cooker needed! Cook the rice in a pot over medium-low heat, stirring occasionally, until it absorbs the liquid and fluffs easily. It should take about 15 minutes for short-grain rice or 20 for jasmine.
How can I make this soup extra flavorful if I don’t have fresh ginger?
Use dried ginger (about 1 teaspoon ground) or substitute with 1 tablespoon grated fresh ginger. A pinch of turmeric or a splash of soy sauce also adds depth without altering the dish’s core taste.
Can I freeze this soup for later?
Yes, portion the soup into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on low heat, stirring occasionally, until hot through. Avoid boiling frozen soup to prevent mushiness.
