Miso Soup With Tofu Spinach And Carrots Recipes

MISO SOUP WITH TOFU AND BABY SPINACH

Miso Soup With Tofu and Baby Spinach image

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.

Provided by drbecca26

Categories Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 cups water
1 1/2 cups baby spinach leaves, cut into thin strips
1/2 cup thinly sliced fresh shiitake mushroom
3 tablespoons minced scallions
1 tablespoon tamari
1/3 cup mellow white miso
4 ounces extra firm silken tofu, drained and cut into 1/4-inch dice

Steps:

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

Nutrition Facts : Calories 80, Fat 2.2, SaturatedFat 0.4, Sodium 1132.5, Carbohydrate 10.3, Fiber 2, Sugar 2.8, Protein 5.8

MISO SOUP WITH TOFU, SPINACH, AND CARROTS

Miso Soup with Tofu, Spinach, and Carrots image

Categories Low Sodium Tofu Spinach Carrot Boil

Yield serves 4

Number Of Ingredients 7

Ingredients

3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat
2 cups water
2 carrots, cut into matchsticks (about 1 cup)
1/3 pound spinach, stems removed, cut into 1-inch strips
6 ounces extra-firm tofu, cut into 3/4-inch cubes
2 tablespoons white miso
1 scallion, sliced crosswise into 1-inch strips

Steps:

In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.
Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.
Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.
Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.

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