Miso Soup with Tofu and Spinach
A comforting and nutritious Japanese soup that combines the umami-rich flavors of miso paste with the freshness of spinach and the softness of tofu. Perfect for a light meal or a starter, this soup embodies simplicity and health. It's a versatile dish that can adapt to various tastes and dietary preferences.
Ingredients
- 2 cups water
- 2 tablespoons miso paste (to taste)
- 50 grams silken tofu, cubed
- A handful of fresh spinach leaves
- Optional: Dashi powder or a small piece of kombu (for a more authentic flavor)
Instructions
- **Prepare the Broth:** If using dashi powder or kombu, start by heating 2 cups of water in a pot. Add the kombu or sprinkle dashi powder and let it simmer for a few minutes to infuse the water. If not using dashi, simply heat the water.
- **Dissolve Miso Paste:** In a small bowl, dissolve miso paste with a bit of the hot water from the pot to make a smooth paste. This prevents lumps in your soup.
- **Add Tofu and Spinach:** Add cubed tofu to the pot and cook on a low simmer for a couple of minutes. Then, add fresh spinach leaves and let them wilt, which should take about a minute.
- **Combine:** Turn off the heat and stir in the dissolved miso paste. It's crucial not to boil the soup after adding miso to preserve its probiotic benefits.
- **Serve:** Pour the soup into a bowl. Optionally, garnish with thinly sliced green onions or a sprinkle of seaweed.
Note
- **Miso Paste:** Opt for lighter miso types (like white or yellow miso) for a milder flavor. Darker miso (red) will give a stronger taste.
- **Tofu:** Silken tofu is traditionally used for its soft texture, but you can use firm tofu if you prefer a chewier consistency.
- **Adjustments:** Feel free to add thinly sliced mushrooms, green onions, or seaweed for more flavor and texture.
Miso soup, Tofu, Spinach, Japanese cuisine, Dashi broth, Vegetarian/Vegan, Healthy, Umami flavor, Quick and easy, Traditional, Comfort food