Ingredients

• 200 g firm tofu — cut into small cubes
• 500 ml low-sodium vegetable broth — ready to use
• 30 g white miso paste — loosely packed
• 80 g frozen shelled edamame — rinsed under cool water
• 40 g baby spinach — roughly chopped
• 120 g cooked white rice — soft and slightly overcooked if possible
• 5 ml toasted sesame oil — ready to use optional

Instructions

1. In a medium pot, add the vegetable broth and bring to a gentle simmer over medium heat.
2. Stir in the cubed tofu and frozen edamame, reduce heat to low, and simmer for 4–5 minutes until the edamame is tender and everything is warmed through.
3. Scoop a small ladle (about 60 ml) of hot broth into a small bowl, whisk in the miso paste until completely smooth, then turn off the heat and stir the miso mixture back into the pot (do not boil after adding miso).
4. Add the chopped spinach and cooked white rice to the pot, stirring gently for 1–2 minutes until the spinach just wilts and the rice is piping hot and very soft.
5. Taste and, if desired, drizzle in the toasted sesame oil for a mild nutty aroma; avoid adding extra salt as miso is naturally salty.
6. Ladle into small bowls or heatproof mugs, ensuring each serving has tofu, edamame, spinach, and rice, and let cool slightly before sipping or eating with a spoon.