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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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More veggies than regular miso soup. Ingredients:
2 cups water, (or dashi) |
2 tbsp dark miso paste |
1 carrot, peeled and cut in matchsticks |
4 mushrooms, cleaned, trimmed and very thinly sliced |
4 oz firm silken tofu, cut in 1/4 inch dice |
1 scallion, white and light green parts only, thinly sliced |
1/2 cup baby spinach, chopped |
2 tsp chives, snipped |
Directions:
1. Warm the dashi or water in a medium saucepan. Place the miso in a bowl, and ladle in about 1/2 cup of the warm dashi or water. Mix with a fork or whisk until the miso is well blended.
2. Bring the remaining broth or water to a simmer (not a boil), and add the dissolved miso. Mix together but do not allow to boil. Add the carrots, mushrooms, tofu, scallion and watercress or spinach. Bring to a simmer, and remove from the heat. Serve, garnishing each bowl with chives.
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