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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.  
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 1 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Heat the stock in a pan.
  2. 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.
  3. Bring to the boil, and simmer for a couple of minutes. Add the spinach, put a lid on and turn off the heat.
  4. Dice the tofu and finely slice the spring onion.
  5. Turn off the heat, add the tofu, spring onion slices and a spoonful of soy sauce and mirin, if liked
  6. Serve hot, perhaps with some sesame seeds sprinkled on top.