Miso Soup With Tofu and Baby Spinach

“I normally use fresh shiitake for this, as this is a more delicate soup, but if you really wanted a meaty texture you could use rehydrated dried shiitake, as they are far chewier, just be sure to remove the stems.”
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

Directions

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

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