Miso Soup With Tofu and Baby Spinach |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems. Ingredients:
6 cups water |
1 1/2 cups baby spinach leaves, cut into thin strips |
1/2 cup thinly sliced fresh shiitake mushroom |
3 tablespoons minced scallions |
1 tablespoon tamari |
1/3 cup mellow white miso |
4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice |
Directions:
1. Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
2. Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
3. Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
4. Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
5. Taste, adjust the seasonings if needed, and serve hot.
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