Name: Miso and spinach soup
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Ingredients: 300 ml dashi or vegetable stock; 1 tsp brown miso paste; 75g firm tofu; 2 handfuls of baby spinach; 1 spring onion; To serve: soy sauce, mirin, toasted sesame seeds (optional)

Miso and spinach soup

3 Apr 2017

by Dinna

Prep Time

2 minutes

Cook Time

5 minutes

Total Time

7 minutes

Background

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

300 ml dashi or vegetable stock
1 tsp brown miso paste
75g firm tofu
2 handfuls of baby spinach
1 spring onion
To serve: soy sauce, mirin, toasted sesame seeds (optional)

Instructions

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.

https://cooktogether.com/?recipe=miso-spinach-soup

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