Miso Ginger Broth with Tofu

We combined delicious, packaged with steamed , and added chickpeas and vegetables for an explosion of textures in every bite.

Miso Ginger Broth with Tofu
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  • 1 cup Trader Joe’s Miso Ginger Broth
  • 6oz. steamed firm tofu cubes
  • ½ cup chickpeas (), washed well and drained
  • 1 cup , cut into small florets
  • 2 cups leaves, stems removed
  • 1 teaspoon


  1. Pour the miso ginger broth into a medium sized pot. Add tofu and heat on high flame for 2 minutes till it simmers.
  2. While broth heats, heat chickpeas in microwave for 2 minutes.
  3. Add broccoli florets and heated chickpeas to broth, bring to boil, then turn off heat.
  4. Reserve 2 or 3 red spinach leaves and use the rest to line the bottom of a large soup bowl. Carefully spoon broth onto spinach leaves, allowing them to wilt in the heat.
  5. Drizzle sesame oil, garnish with the reserved red spinach leaves and serve hot.


Serves 1
Calories: 350
Saturated Fat: 1.5g
Fiber: 11.50g
Protein: 26g