Description
Easy Vegetable Miso Soup with Tofu and Spinach. This quick soup features savory broth, soft tofu, and fresh vegetables. It serves as a perfect light lunch or comforting dinner side dish.
Ingredients
- 4 cups low sodium vegetable broth
- 1 large carrot
- 14 ounces soft tofu
- 2 cups fresh baby spinach
- 2 green onions
- 1 sheet dried seaweed nori
- 3 tablespoons white miso paste
- 3 tablespoons warm water
Instructions
- Peel the carrot and slice it into thin round coins.
- Drain the soft tofu and cut it into half inch cubes.
- Slice the green onions thinly, separating the white parts from the green tops.
- Use kitchen shears to cut the sheet of dried seaweed nori into thin strips about one inch long.
- Pour the vegetable broth into a large pot and bring it to a simmer over medium heat.
- Add the sliced carrots and the white parts of the green onions to the pot.
- Cook the carrots for 5 minutes or until they begin to soften.
- Whisk the white miso paste and the warm water together in a small bowl until the mixture is smooth and no lumps remain.
- Reduce the heat to low so the broth is barely steaming and definitely not boiling.
- Gently slide the tofu cubes and fresh baby spinach into the pot.
- Cook for 2 to 3 minutes until the spinach wilts completely and the tofu is heated through.
- Remove the pot from the heat immediately.
- Stir in the dissolved miso mixture.
- Ladle the soup into bowls and garnish with the green onion tops and nori strips.
Notes
- Refrigerate any leftovers in an airtight container within two hours of cooking.
- Adding miso paste when the broth is boiling destroys beneficial probiotics.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese