Miso Soup
This miso soup uses spinach instead of seaweed which is typically found in the traditional Japanese version. The live enzymes from the miso paste aid in digestion and help maintain healthy intestinal flora. This is a great starter to any Asian-inspired meal.
INGREDIENTS
Serves 4
3 cups water or dashi stock
¼ cup miso paste
1 cup fresh spinach leaves, chopped
4 ounces firm tofu, diced
4 teaspoons green onions, finely sliced
This miso soup uses spinach instead of seaweed which is typically found in the traditional Japanese version. The live enzymes from the miso paste aid in digestion and help maintain healthy intestinal flora. This is a great starter to any Asian-inspired meal.
INGREDIENTS
Serves 4
3 cups water or dashi stock
¼ cup miso paste
1 cup fresh spinach leaves, chopped
4 ounces firm tofu, diced
4 teaspoons green onions, finely sliced
METHOD
Put water (or dashi) into a saucepan and bring to a boil. Add miso paste, reduce heat and stir gently to dissolve. Add tofu cubes and cook until heated. Next, place spinach in the pot and cook for a minute or just until wilted. (Be careful not to let the soup boil again.) Ladle this fragrant soup into bowls and garnish with green onions.
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