Miso Soup With Tofu and Baby Spinach

Recipe by drbecca26
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups water
  • 1 12
    cups baby spinach leaves, cut into thin strips
  • 12
    cup thinly sliced fresh shiitake mushroom
  • 3
    tablespoons minced scallions
  • 1
    tablespoon tamari
  • 13
    cup mellow white miso
  • 4
    ounces extra firm silken tofu, drained and cut into 1/4-inch dice
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DIRECTIONS

  • Place the water in a large pot and bring to a boil over high heat. Add the spinach, mushrooms, scallions and tamari.
  • Reduce heat to medium and simmer until the vegetables soften , 3 to 6 minutes. Reduce heat to low.
  • Place about 1/4 cup of the hot soup mixture in a small bowl and add the miso, blending well.
  • Stir the mixture back into the soup, add the tofu and simmer for 2 minutes, being careful not to boil.
  • Taste, adjust the seasonings if needed, and serve hot.
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