Healthy Miso Soup with Crispy Tofu and Savory Granola

A functional and modern take on the Japanese classic that combines probiotics, texture, and flavor in every spoonful.

The perfect recipe for these first rainy days.

Light, comforting, and full of benefits for the body and mind, miso soup is one of those dishes that proves that simplicity can be delicious.

In our version, the special touch comes from the Gluten-Free Turmeric Savory Granola, which adds crunch, and the crispy tofu, which turns this soup into a complete meal, full of texture and flavor.

Nutritional benefits

This soup is much more than just a hot dish:

• Miso: a natural ferment, a source of probiotics that balance the gut flora and strengthen the immune system.

• Tofu: a complete plant-based protein, rich in calcium and iron.

• Savory granola: adds fiber, crunch, and an unexpected touch that increases satiety.

• Fresh vegetables: loaded with vitamins and antioxidants that support the liver and digestion.

Ingredients (2 servings)

For the base:

• 700 ml water

• 2 tablespoons miso paste (white or barley)

• 1 teaspoon grated fresh ginger

• 1 clove garlic, thinly sliced

• 1 teaspoon toasted sesame oil

• 1 teaspoon soy sauce (optional)

• 1 carrot, sliced into thin half-moons

• ½ zucchini, cut into thin strips

• 1 handful baby spinach

• 2 spring onions (or leeks), thinly sliced

For the crispy tofu:

• 150 g firm tofu, cut into cubes

• 1 tablespoon cornstarch

• 1 teaspoon tamari sauce

• 1 teaspoon olive oil

To finish:

• 2 tablespoons Gluten-Free Turmeric Savory Granola

• Sesame seeds and chopped chives (optional)

Preparation:

1. Toss the tofu with the cornstarch, tamari, and olive oil. Bake or sauté until golden and crispy. Set aside.

2. Heat the sesame oil in a pot and sauté the ginger and garlic.
   Add the water and carrots, letting it boil for 5 minutes.
   Add the zucchini and spinach and cook for another 2 minutes, maintaining the texture of the vegetables.

3. Remove a ladle of the hot broth, dissolve the miso in it, and stir back into the pot (with the heat turned off to preserve the probiotics).

4. Distribute the broth and vegetables into bowls, add the crispy tofu, and finish with the gluten-free turmeric savory granola, with the seeds and chives.

The balance between fermented foods, plant-based protein, and fiber makes this soup a complete option for light dinners.
The miso supports the gut, the tofu provides energy, and the granola adds an irresistible crunchy contrast: a true functional detox without the need for restriction.

This soup has the comfort of a home-cooked meal, the creative touch of savory granola, and the lightness of someone looking to take care of themselves without overcomplicating things.

Ideal for cold days, post-reset, or simply for when your body asks for a break.