Miso and spinach soup
This super-healthy miso and spinach soup is ready within 10 minutes. If you’re conscious of over-fishing endangered species or you’re vegan, then use vegetable stock instead of dashi. If you’re on a gluten-free diet, make sure that your miso paste is naturally fermented, mixed with brown rice not barley.
Ingredients
Method
- Heat the stock in a pan.
- Put the miso paste into a small bowl, pour a couple of spoonfuls of the hot stock over it, then mix until smooth. Pour the mixture into the saucepan.
- Bring to the boil, and simmer for a couple of minutes. Add the spinach, put a lid on and turn off the heat.
- Dice the tofu and finely slice the spring onion.
- Turn off the heat, add the tofu, spring onion slices and a spoonful of soy sauce and mirin, if liked
- Serve hot, perhaps with some sesame seeds sprinkled on top.