Miso Soup I Recipe

Ingredients
<br>- 2 1/4 cups water
<br>- 2 ounces firm tofu, cut into 1/4 inch cubes
<br>- 1 tablespoon light miso paste
<br>- 2 teaspoons barley miso paste
<br>- 1/2 cup fresh spinach, washed and chopped
<br>- 1 green onion, thinly sliced
<br><p></p>Directions
<br>step 1: In a medium saucepan, bring the water to a boil.  Ladle out about 1/2 cup of the boiling water, and reserve.  Add tofu.  Reduce the heat to medium, cover, and cook for 1 to 2 minutes.  Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender.  Remove soup from heat.
<br>step 2: Blend white miso and barley miso into reserved hot water.  Stir into soup.  Ladle into bowls, and garnish with scallion.  Serve immediately.
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Ingredients
- 2 1/4 cups water
- 2 ounces firm tofu, cut into 1/4 inch cubes
- 1 tablespoon light miso paste
- 2 teaspoons barley miso paste
- 1/2 cup fresh spinach, washed and chopped
- 1 green onion, thinly sliced

Directions
step 1: In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
step 2: Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.

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